Prep rice: in a small saucepan over medium heat, combine rice vinegar, sugar, and salt. Heat mixture until sugar dissolves. Remove from heat and set aside. Soak rice for 30 minutes, drain and transfer to a heavy pot or rice cooker. Add 4 cups of water and bring to a boil then reduce heat to a light summer covering with a tight fitting lid. Summer for 15 min. Turn off heat and let rest for 15 min. Transfer to a large bowl and cut gently with a spatula to loosen rice (do not stir). Sprinkle cooled vinegar mixture over the rice mixing gently.

Prep Sushi: wash peel and seed cucumber. Cut the avocados in half lengthwise, remove the pit, and cut avocado into thin strips. Sprinkle avocado with lemon juice to prevent discoloration. Cut surimi sticks in half lengthwise.

Lay a bamboo sushi mat on a cutting board. Place a sheet if nori on a piece of plastic wrap. Spread a thin layer of rice over 3/4 of the nori and sprinkle with sesame seeds. Put the nori on the sushi mat then arrange strips of avocado and cucumber along the center of the rice, topping with surimi. Gently roll the mat up and over the filling then roll again more firmly until a sushi roll is formed. Rub some cold water on the edge of the nori and roll until sealed. With a sharp knife, cut the rolls into 6-8 pieces. Arrange on a serving platter with wasabi soy sauce and pickled ginger.