Rinse the sushi rice in cold water until the water runs clear.

Combine the rice and water in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

Remove from heat and let sit, covered, for 10 minutes.

In a small bowl, mix the rice vinegar, maple syrup (or sugar), and salt. Gently fold this into the warm rice. Allow the rice to cool to room temperature.

Place a sheet of nori, shiny side down, on a bamboo sushi mat or clean surface.

Wet your fingers and gently spread a thin, even layer of rice over the nori, leaving a 1-inch (2.5 cm) gap at the top.

Arrange several slices of avocado and a few cucumber strips horizontally across the center of the rice.

Sprinkle with sesame seeds.

Roll the sushi tightly from the bottom, using the mat to help shape it. Dab a little water along the top edge to seal.

Using a very sharp knife, slice each roll into 6 to 8 pieces. Wipe the blade with a damp cloth between cuts for clean slices.

Arrange the sushi pieces on a platter.

Sprinkle with additional sesame seeds if desired.

Drizzle with Bang Bang Sauce and serve with soy sauce for dipping.