1Rinse rice really well under running water.

2Add rinsed rice, vinegar, agave syrup and salt to a small cooking pot (20 cm ~ 8 inch, preferably cast iron).

3Add water and bring to a boil. Stir once. Reduce heat to very low (induction #2), close the lid and let simmer for 15 minutes - or until rice is soft and completely cooked through. Turn off the heat and let it sit, covered, for another 5 minutes. Fluff it up with a fork or a spatula. Set aside within reach.

4Quarter cucumbers lengthwise. Cut off the seeds and cut each strip into thinner strips. Cut and destone avocado. Set aside within reach. Set miso paste within reach. Place a small bowl filled with water within reach to quickly wet your hands.

5Place a nori sheet over a bamboo roll rough side up.

6Scoop ⅙ of the cooked rice using a spoon or a spatula onto the nori sheet. Spread and flatten it. Leave 1 cm ~ ½ inch at the top bare.

7Add cucumber strips. The tips of the cucumbers can stick out. Use a batter knife to cup avocado strips and place on top of the cucumbers.

8Spoon miso paste next to the cucumbers and the avocados. Spread it across.

9Wet the bare top of the nori sheet. Lift the bottom of the bamboo mat and roll the nori sheet up. Press it to compact. Unroll and set the sushi roll aside. Repeat with the rest of the nori sheets until you have 6 sushi rolls.

10Wet the knife and cut the roll in half. Then cut each piece in half. Then cut each again. You will have 8 mini rolls. Cut the rest of the rolls. Wet and/or wipe the knife every or every other cut.

11Transfer to plates.