Make sushi rice: Rinse the rice quickly in cold water 2-3 times then drain water completely then add the rice to the pot, pour the measured water into the pot and bring it to a boil. Once boiling, cover with a lid and reduce heat to a low simmer. Cook for 15-20 minutes until water all the water has been absorbed. Remove from the heat and stir in the vinegar, sugar, and a pinch of salt. Set aside to cool.
Make the maki: Place a sheet of seaweed on a bamboo mat, using lightly wetted hands spread the rice evenly across the sheet of nori. Arrange strips of cucumber and carrots across the center of the rice then lift the mat and roll over the vegetables once and press down.
Use a sharp wet knife to slice the rolls into 8 pieces, cutting once in half and then cutting each half with 3 even slices.
Serve with gari and soy sauce and wasabi.
4 servings
1 roll