Place one seaweed sheet onto a sushi mat. With wet fingers, spread a heaping half cup of rice about three fourths of the way up the seaweed sheet. Assemble 2 pieces of cucumber, 2 pieces of carrot, and avocado pieces across the edge nearest you. With the aid of the sushi mat, begin to roll the sheet as tightly as possible to the other end of the sheet. Lightly moisten the rice-free end with a little bit of water and finish rolling. At this point, I usually rub a little water over the entire finished roll so that the seaweed is soft all over.

Continue in the same manner with the remaining 4 sheets of seaweed. When you’re done rolling all of the sushi rolls, slice into nice little rounds. Serve with gluten-free soy sauce, or add a little wasabi to the soy sauce if you like a little bite to your sushi rolls. In our family, I make enough for each person to have the equivalent of one entire sushi roll.