• Rinse the rice thoroughly and place in a medium pot with 3 cups of water. Cover with a lid and bring to a boil. Reduce heat to low and cook for 45 minutes or until all the liquid has been absorbed. Turn the heat off and let sit covered for 10 minutes. Fluff with a fork.
• Meanwhile, combine the rice vinegar and honey in a small bowl and set aside.
• Prepare all the filling ingredients and set aside.
• Transfer the cooked rice to a medium bowl and pour in the vinegar honey mixture. Using a spatula, mix gently until rice is well coated.

Make the Sushi Roll

• Grab your sushi mat and place a whole sheet of seaweed wrap on top with the shiny side down. Add about a half a cup of heaping cooked rice on top of the wrap. Spread the rice evenly over the seaweed wrap with your hands, leaving about 1 inch margin at the top. (Keep a bowl of water nearby and moisten your hands when spreading the rice, this will keep it from sticking).
• Place 3 leaves of butter lettuce on top of the rice at the bottom edge. Add cucumber strips, sliced avocado, a handful of shredded carrots, and sprinkle with toasted sesame seeds.
• Using the mat, slowly and carefully start rolling the roll, applying gentle pressure with both hands and making sure all the ingredients are tucked in. Lift the mat a little and continue rolling until the end. Place the roll to the side, and repeat process until all the ingredients are used.
• Using a chef’s knife, cut the sushi roll in half, then cut those halves into half. You should have 4 pieces per roll. You can choose to cut them into eight traditional pieces, or leave as is.
• Serve with tamari sauce, pickled ginger and wasabi. Store leftovers in the fridge for up to 3 days.