Avocado Sushi Roll

Rinse rice. Add water, ½ teaspoon of sea salt, and short grain brown rice to a skillet. Turn on high heat. Once water begins to boil, reduce heat to low and cover with a lid. Cook for 45 minutes or until liquid has evaporated completely. Mix rice vinegar, agave and 1 teaspoon of salt to a small bowl.  Let rice cool then add rice vinegar mixture to the rice. Lay out nori sheet on a dry cutting board. Spoon out brown rice onto the nori and gently pat down into a thin even layer making sure to leave space on each side to roll.  Add avocado strips about 1 inch from one of the sides and gently yet tightly roll together. Cut with a sharp knife, sprinkle with sesame seeds, then serve with soy sauce and wasabi.