Cook the sushi rice to perfection and season it using vinegar, sugar, and salt.

Create rice ovals that are one inch wide and two inches long.

Cut nori sheet cut into even strips (slightly higher than rice).

Cut the cucumber into thin moon-shaped discs and place at the short end of the rice oval, wrap the rice and cucumber into a roll.

Seal the nori on one end and press the rice down in order to create space for garnishes at the top.

Add some wasabi over the rice oval.

Place the toppings at the very top of the oval battleship and serve immediately.