Add the rice and water to the pan . Bring to boil and then reduce the heat and simmer for 10 minutes. Remove from heat
Leave the rice to stand for 10 minutes or until the water has been absorbed. Meanwhile Warm the vinegar , sugar, and salt until dissolved.
Line a shallow sheet of clean film . Add the rice and the sauce to the dish . Stir. Leave for 30 min to cool down
De-seed the cucumber, using a teaspoon and then slice it into 4 equal strips. Now do the same with the carrot .
Place the Nori (seaweed) , shiny face down onto a bamboo mat . Dip your hands in water and pat a quarter of the rice so that it covers so that it covers 2/3 of the Nori.
Lay a piece of cucumber or carrot widthways along the centre of the rice . Holding the mat , roll the nori over and over , to the edge of the rice
Tuck the rolled edge of the nori firmly under the filling . Dampen the remaining nori and roll it up . Using the mat ,pull the sushi roll tightly to seal. Repeat this until all of the rice is gone . Now cut the rolls into cylinders around 2-3 cm .Now enjoy 😀