Rinse the rice: Place sushi rice in a bowl and rinse under cold water, swishing until the water runs mostly clear. Drain well.

Cook the rice: Use a rice cooker or stovetop per package instructions. Aim for rice that’s tender but slightly sticky, not mushy.

Season the rice: In a small bowl, dissolve 2 tablespoons sugar and 1 teaspoon salt into 1/4 cup rice vinegar. Gently fold this into the warm rice with a spatula, using a slicing motion to avoid smashing grains. Let cool to room temperature.

Prep fillings: Slice cucumber, avocado, and other fillings into thin, even strips. Pat any protein dry with paper towels to avoid soggy rolls.

Set up your station: Wrap a bamboo mat in plastic wrap. Place a small bowl of water nearby to wet your fingers and prevent sticking. Keep a sharp, damp knife ready.

Lay the nori: Place a nori sheet on the mat, shiny side down, lines running sideways. Wet your fingers, then spread a thin, even layer of rice over about 3/4 of the sheet, leaving the top inch bare for sealing.

Add fillings: Arrange a few strips of fillings horizontally across the rice, about 1 inch from the bottom edge. Don’t overstuff—two to three items is ideal.

Roll it up: Lift the mat edge closest to you and roll the nori over the fillings, tucking firmly to create a tight cylinder. Keep rolling while pulling the mat back so it doesn’t get trapped inside. Moisten the top edge of nori and seal.

Shape and rest: Use the mat to gently press and shape the roll into a uniform log. Let it rest seam-side down for 1–2 minutes to set.

Slice: With a damp, sharp knife, cut the roll in half, then into 6–8 even pieces. Wipe the blade between cuts for clean slices.

Garnish and serve: Sprinkle with sesame seeds. Serve with gluten-free tamari or coconut aminos, a little wasabi, and pickled ginger.

Optional spicy sauce: Mix gluten-free mayo with a drizzle of sriracha. Drizzle or serve on the side.