How to make it
In a small pot over medium heat, add the rice vinegar, sugar, salt and whisk to combine. Bring the mixture to a boil and whisk till all ingredients have dissolved. Remove from heat.
Add in the cooked sushi rice to a large bowl and the vinegar mixture until it is well combined.
Place 1 sheet of nori over a bamboo sushi mat. Place one cup of rice on top of the nori. Fill a small bowl with water to dip your fingers into. Using your fingers spread the rice evenly over the nori, leaving a 1 inch border at the top to seal the roll.
On the bottom quarter of the nori, layer the cucumber, carrot, and avocado. Use your fingers to hold the vegetables in place while you begin to roll the nori. Making sure to squeeze the bamboo mat around as you roll the nori to make it tight. Transfer the sushi roll to a cutting board and cut in half then into quarters.
Place rolls on a serving platter and drizzle with Lee Kum Kee Sriracha Mayo. Repeat.
(Optionall) Use Lee Kum Kee Panda Brand Cooking Soy Sauce as a dipping sauce.