Rinse rice and add it to the rice cooker with 2 cups water (same cup size as the cup that comes with your rice cooker). But check the package directions first because sometimes different brands can vary in cooking time.

Mix sushi vinegar with rice using the rice paddle. Let it cool down to room temperature before rolling.

Lay a sheet of seaweed with the shiny side down on a sushi rolling mat.

Wet hands so the rice won't stick to it. Then spread a thin layer over half the mat, leaving around 3 cm of seaweed from the edge closest to you.

Add cucumber, avocado and kimchi.

Lift the matt with your fingers and start rolling. Press the nori gently at the end to make sure its sticking to close the roll.

Wet a sharp knife with water to prevent the rice from sticking to the knife. Slice into pieces.

Serve with soy sauce and wasabi. Enjoy!