Step 1

Wash rice under cold water until liquid runs clear. Place rice into a large non-stick saucepan. Add water. Bring to the boil over high heat. Reduce heat to medium. Simmer for 5 minutes, or until small holes form in the rice. Cover and cook over very low heat for 15 minutes. Remove from heat. Stand, covered, for 10 minutes.

Step 2

Meanwhile, place vinegar, mirin, sugar and salt into a small saucepan over low heat. Cook, stirring, for 3 minutes, or until sugar has dissolved. Refrigerate until cold.

Step 3

Spread rice over a large tray. Drizzle vinegar mixture over rice. Using a wooden spoon, make cutting strokes into rice to distribute vinegar mixture (don't stir).

Step 4

Place a sheet of nori, shiny side down, onto a bamboo mat or sheet of baking paper. Place 3/4 cup of rice mixture onto nori. With wet hands, gently spread rice evenly over nori, leaving a 3cm border at far end. Place a strip of cucumber onto rice, 3cm in from edge. Place an avocado slice and a seafood stick next to the cucumber. Using the mat or baking paper as a guide, roll up. Repeat with remaining nori and fillings. Cut each roll into 6 pieces. Serve with wasabi and soy sauce.