Ingredients would be cooked rice, cooled, seasoned slightly with sweetened rice vinegar. Two sheets of NORI seaweed wrapper. One egg beaten with pinch of salt and 1/4 tsp of sugar and 1 Tbsp of water. Fry the beaten egg into crepe over a lightly coated frying pan (non stick frying pan works out the best for this job), after it is cooked and cooled, transfer to the cutting board and julienne slice into 1/4" wide. Julienne cut a cucumber 1/4" wide - leave out the seedy core. If you would like a crunchy cucumber, squeeze the cucumber between palms of your hands. Squeeze as much liquid as you can. You can leave it as is also. Sliced avocado and anything else you want.
Place the bottom mol into the bottom box. Fill the lower cradel with rice 2/3 full, then top with all the cut vegetables and egg pieces. Set aside. Line the top round mold with NORI, then fill with rice. One side of the NORI will extend out of the mold. That's okay. After filling with rice, press down with the back side of a soup spoon. Place it on top of the bottom mold with rice and fillings.
Revert the bottom out of the bottom box, then remove the box. Roll the NORI that was extending out over the bottom halves. Then cover it again with the bottom cradle. Uncover, Rotate the whole roll over a bit. Recover and press. Done!