Cook Sushi Rice: Cook the sushi rice according to package instructions. Once cooked, let it cool slightly. You want the rice to be warm, but not hot, when you’re making the sushi rolls.

Season Rice: In a small bowl, mix the rice vinegar, sugar, and salt. Pour the mixture over the cooked rice and stir gently to combine. Be careful not to mash the rice.

Prepare Nori Sheet: Place a nori sheet on a bamboo sushi mat, shiny side down.

Spread Rice: Spread a thin layer of rice evenly over the nori sheet, leaving a 1-inch border at the top edge of the sheet. Wet your fingers with water to prevent the rice from sticking to them.

Arrange Fillings: Arrange the julienned cucumber, julienned carrot, and sliced avocado along the bottom edge of the rice, close to you.

Roll Sushi: Using the bamboo sushi mat, start rolling the nori tightly around the fillings, tucking in the edge of the nori as you go. Use the mat to shape the roll and press it firmly to seal.

Slice Rolls: Using a sharp, wet knife, slice the roll into 6-8 bite-sized pieces. Wet the knife between each cut to prevent sticking.

Serve: Serve the sushi rolls immediately with soy sauce for dipping