Rolls with cucumber and avocado

These vegetarian rolls are very easy to prepare. If you want, you can
add, if you want, crabs or smoked salmon, Serve on the table with soy
sauce and mustabi mustard!

1.25 glasses of water (300 ml)
1 cup high-starch rice for sushi
3 tablespoons rice vinegar
1 pinch of salt
4 nori sheets (dried algae plates)
1/2 cucumber
1 avocado

Mix the water and rice in a saucepan and bring to a boil. Cover with a
lid, reduce the heat to a minimum and cook for 20 minutes until the
rice becomes tender and all the water is absorbed. Remove from heat
and add vinegar and a pinch of salt. Set aside and let cool.

Cover the bamboo mat for sushi food film to prevent the rice from
sticking. Lay the nori sheet on top of the film. Hands evenly
distribute the rice on the sheet, retreating about 1 cm from the
bottom edge. Cucumber slice thin long strips. Avocado cut in half,
peel off the skins, remove the stone and cut into slices. Lay the
strips of cucumber and avocado on the center of the rice. Raise the
edge of the mat, wrap it once and press it. Roll the roll, and then
wrap again, moving in the direction of the edge of the nori, where
there is no rice. You should get a long roll. To better seal the
sheet, moisten it with a little water. Set aside and continue with the
remaining nori leaves, rice and stuffing.

With a sharp, wet knife, cut each roll into 5 or 6 rolls. You can
serve with wasabi, marinated ginger and soy sauce.