Create the avocado topping: On a piece of plastic wrap, arrange half of the thin avocado slices in an overlapping line, slightly wider than your nori sheet.
Set aside and repeat with the remaining avocado on a second piece of plastic wrap.
Prepare the rice base: Place one nori sheet on your bamboo mat, rough side up. Lightly wet your hands and spread ¾ cup / 150 g (5.3 oz) of sushi rice evenly over the entire nori sheet, pressing gently.
Add the fillings: Carefully flip the nori so the rice is facing down on the mat.
Sprinkle 1 teaspoon (5 ml / 0.2 fl oz) of cilantro in a line across the center of the nori.
Arrange half of the honeydew, jalapeño, and cucumber matchsticks on top.
Roll it up: Using the bamboo mat, lift the edge of the nori closest to you up and over the filling. Tuck the edge in tightly and continue to roll away from you, applying gentle, even pressure.
Shape the roll: Once rolled, use the bamboo mat to gently squeeze and shape the roll into a firm, even log.
Set the finished roll aside.
Repeat: Repeat steps 2-5 to create the second roll.
Drape with avocado: Carefully lift one of the plastic-wrapped avocado sheets and drape it over one of the sushi rolls. Use the bamboo mat to gently press the avocado firmly onto the roll.
Repeat with the second roll.
Slice and serve: Keeping the plastic wrap on, use a very sharp, wet knife to slice the roll into 8 equal pieces.
Remove the plastic wrap and arrange the pieces on a platter.
Drizzle with Dragon Juice Sauce before serving.
Keep a small bowl of water nearby to dip your fingers in. This prevents the sticky sushi rice from clinging to your hands while you spread it.
