Lay seaweed sheet on a flat surface. Gently spread a light layer of rice over entire sheet. Turn the sheet over. At one inch from the edge of the seaweed sheet, add ingredients in layers to cover a one inch rectangle section of the sheet. Starting from the edge closest to the filling, gently fold seaweed sheet over filling, lightly pressing to form a roll.
Slice roll into one inch pieces.
Slice the cucumber length wise into four equal rectangular pieces. Lay seaweed sheet on a flat surface. Gently spread a light layer of cooked rice over entire sheet. At one inch from the edge of the seaweed sheet, place one cucumber slice with the green skin facing the rice. Slice a separate sheet of seaweed to fit directly over cucumber slice.