Veggie Sushi

1. Make the Rice: In a medium pot, combine the rice with the water. Bring the mixture to a boil over medium heat. Reduce the heat to low, cover the pot and let simmer until the rice absorbs all the water and is tender, 9 to 10 minutes.  

2. In a small pot, bring the rice vinegar to a simmer over medium-low heat. Stir in the sugar and salt until they’re fully dissolved. Pour the vinegar mixture over the rice and use a spatula to toss the rice to coat. Cool completely.

3. Make the Sushi: Cut the ends off the cucumbers and then thinly slice the cucumbers into long ⅛-inch-thick strips.

4. Dip your hands into cool water and then mound 1 rounded tablespoon of rice and press it firmly into a tight ball. Place the rice ball at one end of a cucumber strip. Place a few pieces of carrot, a piece of avocado and a piece of scallion alongside the rice. Roll up the ingredients to wrap fully in the cucumber. Secure the end of the cucumber with a toothpick.

5. Repeat with the remaining rice, cucumber strips and veggies. You can remove the toothpicks after the rolls have set for 5 minutes. Transfer to a serving platter. Serve immediately with soy sauce.