Directions:
Perfect Sushi Rice:
1. Rinse the rice 4 times.
2. Drain the rice in a strainer for 10 minutes.
3. Soak the rice in the measured water for 20 minutes.
4. Cook the rice in a rice cooker or in a pot; 10 minutes for medium heat, then turn to low, and another 10 minutes.
5. While cooking the rice combine the rice vinegar, salt and sugar in a bowl and stir with a whisk until the sugar and salt are dissolved.
6. Soak wooden sushi tub and a flat wooden paddle in a bath of cold water for 30 minutes. Drain the water and wipe the tub and the paddle.
7. Transfer the steaming hot cooked rice all at once to the sushi tub. Quickly and gently break up the rice with the wooden paddle.
8. Pour the prepared vinegar dressing evenly over the rice and, with the paddle, break up the lumpy clumps and turn the rice over.
9. Push the rice toward one side of the tub. Insert the paddle into the rice in one area, then rapidly move it back and forth with many small strokes. Work on the remaining areas of the rice in the same way. Push the rice toward one side of the tub again and repeat the process. Fan the rice, if necessary. Maintain the sushi rice at a temperature of 104F.

Thin Cucumber Roll:
1. Have a small bowl containing 1 cup of cold water with 2 tablespoons of rice vinegar at hand.
2. Moisten your hands with a small amount of the vinegar water and pick up the sushi rice (about 1/2 cup). Form it into a roughly egg-shaped ball without squeezing it, and place the ball on the nori on the left side, 1/2-inch below the far edge of the nori.
3. Spread the sushi rice evenly, leaving 1/2-inch of the far end and 1/2-inch closer to you uncovered.
4. With your fingers, make a slight depression in the centre across the sushi rice. Smear about 1/4 teaspoon wasabi across this depression. Sprinkle some white sesame seeds over the wasabi. Arrange 2 cucumber sticks along the centre of the sushi rice.
5. Pick up the bamboo mat and fold it over the ingredients so that the edge of the rice-covered nori just meets the top edge of the rice farther from you, leaving the 1/4-inch of the nori at the top exposed.
6. Pull back the bamboo mat and continue to roll until the whole is completed.
7. Now place the bamboo mat over the roll and hold the roll to firm it up and square off the edges slightly. Unroll the mat and cut it into 8 pieces. Make 5 more rolls.