Simple Veggie Sushi Rolls

Ingredients:
1 sheet of Sushi Roll Seaweed (available in Asian markets or Whole Foods)
1 cup of Cooked Rice (preferably in rice cooker using asian rice, slightly sticky)
3 TSP rice wine vinegar
1/2 avocado cut into thin vertical strips
1/4 cucumber, seeded and cut into strips

Place seaweed (shiny side facing down) on flat clean surface. Add rice to the middle of the seaweed and spread thinly over the seaweed allowing room on the top and bottom of the seaweed (to fold). Sprinkly rice vinegar onto rice. Put strips of avocado and cucumber towards the bottom of the seaweed. From the bottom roll the seaweed over the avo and cuc strips and keep rolling and making sure from left to right the roll is smooth until rolled over the top of the roll. Optionally use a bamboo sushi roller (sold in Asian food stores to help you roll all sides of the roll evenly). If roll is too thick or does not stick, remove some ingredients or add a little bit of water to stick. Cut the roll into edible sizes.
Optionally you can add in imitation crabmeat and you will have a cali roll. If you want the rice showing on the outside of the roll just turn over the seaweed after you put rice on it and add the strips on the outside and then roll.
Alternatively use daikon (picked radish sold in Asian food stores), steamed spinach, and ground beef cooked and slightly seasoned with soy sauce as a different kind of roll.