After rinsing the rice clean, add it to a rice cooker or pan. Add the water, vinegar and salt. Cook until tender. Let cool.
Spread a thin layer of cooled rice on top so you can see each grain..don't mush it altogether in a big clump.
In the middle of the rice place strips of the avocado, cucumber and carrot pieces. Sprinkle with ichimi togarishi, if desired. Then roll up the nori sheet and place a bamboo sushi mat over the roll. Squeeze gently. Remove the mat. Using a very sharp slightly wet knife slice the roll in the middle, then each half into four pieces. Repeat the whole sequence with the other nori sheet. For a video on how to roll sushi, especially for variations, view: http://sushinow.com/rolling.htm
Arrange the maki on a platter. Top with caviar, pickled ginger and wasabi. Garnish platter with cilantro leaves. Serve with chopsticks.