Put the rice with a strip of kombu in a pan with plenty of boiling water. Boil20-30 minutes over medium heat, until rice is soft, but not mushy.
Drain the rice and add the rice vinegar and mirin to the rice. Stir witha wooden spoon gently so that the rice loses heat. Then put the pan in the refrigerator
Mash the avocado in a bowl and stir in the umepasta. If the avocadodoes not get smooth, blend it with a hand blender to a soft spread.
Place a nori sheet with the shiny side down on your sushi mat. Coverwith the cooled rice. At the top of the sheet, leave 5 cm horizontallyfree. You use this part to seal the sushi roll. Also cover thesides with rice.
Spread a thin layer of avocado spread over the rice and sprinkle the sesame seedsover it.
Place the carrots and cucumber in a horizontal strip in the center of the sheet
Then roll a nice tight sushi roll using the mat. Role upwards, so that the released piece of nori is away from you.
Wet your finger with some water and brush along the edge of the sheet so that it remains sealed tightly.
Cut nice slices of the sushi with a good sharp knife. When this is difficult you can put the sushi in the refrigerator for half an hour first.
Serve the sushi with small bowls of shoyu, pickled ginger andumepasta for dipping.