Cook the sushi brown rice as per the instructions on the packet.
Once the rice is cooked, add the brown rice vinegar and 1tsp mirin and mix together.
Place the nori with the shiny side down on a sushi mat, or a chopping board. Spread half the rice over the nori, leaving about 1cm/one third of an inch at the top.
Along the centre of the rice, hollow out a space to place the cucumber and the red pepper. Then place the cucumber and red pepper in the hollow.
It's now time to roll! Start by rolling from the point nearest to you, keeping the filling in with your fingers and firmly pressing - just watch you don't press too much so that the filling comes out at the ends!
Finish rolling, and with another gentle press that's it made. You can now cut it into pieces. Try to make each slice about 3cm/1 inch in width. Cut by using a serrated edge knife and saw the sushi.
Repeat, but instead of the cucumber and red pepper filling, use the avocado and the cucumber.
It's now time to create the dipping sauce. Just place the soy sauce/Tamari, mirin, lime juice and spring onion/scallion in a small bowl and mix together. That's it! Super simple.
Place on a plate and serve with picked ginger, wasabi and the dipping sauce.