Rinse sushi rice under cold water until clear, then cook with a 1:1.2 rice-to-water ratio for 15 minutes until tender.

Transfer rice to a bowl, drizzle rice vinegar, and gently fold until shiny and sticky. Cool to room temp.

Trim cucumber ends, then cut into 1/4-inch rounds. Pat dry to remove excess moisture.

Halve, pit, and peel avocados, then slice thin.

Slice nori sheets into 1.5-inch squares. Toast briefly.

On each cucumber round, place seasoned rice, top with avocado slice, and wrap with nori.

Sprinkle sesame seeds, drizzle soy sauce, and serve with pickled ginger and wasabi.