2tbsplow sodium soy saucetamari, soy, or Bragg's aminos are all options
1tspwaterto mix with the wasabi powder
Mix two cups of warm rice with 1 tbsp of rice vinegar. You can either use freshly cooked warm rice, or heat cold rice in the microwave with the vinegar until it's soft and damp. If using cold rice, be sure to let it cool a bit after heating or it will shrivel and tear your nor sheet.
Lay one sheet of nori smooth side down on your rolling mat so that the textured side is facing you. Gently spread a thin layer of rice over the textured side of your nori, leaving a bare empty strip along the bottom width of the sheet.
Add your cucumber and avocado, or any other ingredients you decide to use, in a thin strip along the width of the sheet.
Roll the top edge of your nori sheet down over your ingredients, tucking any of it in that might try to escape. Press gently down along the length of the roll to tighten the ingredients together, then roll the nori down again until almost over the bare strip.
Wet your fingertips, and then run them along the bare strip of nori until it is thoroughly damp.
Roll your sushi roll down all the way so that the bulk of the roll is over the dampened strip of bare nori. Move it to a place where it can rest and the bare strip and can seal the roll together.
When ready, carefully slice the roll into approximately 1/2" wide pieces.
Mix the tsp of water with the wasabi powder as per container instructions to create your wasabi paste, if desired.
Serve sushi with wasabi paste and preferred soy sauce.
Do not refrigerate your rolls. The rice will dry out. Serve immediately after slicing. I enjoy putting a little bit of wasabi paste on each roll and dipping it into the soy sauce.