On each nori sheet, place a ping pong ball sized scoop of rice on one half. With wet fingers, pat the rice to cover a square area at one end of the nori, leaving the remaining portion exposed. The corner of the square of rice that is closest to the center is the point of the cone. From that corner, place a few slices of ginger, a slice of cuke, a leaf of lettuce, a slice of tofu, an avocado slice, and a few sprouts. Roll the rice around the fillings, keeping the point of the cone closed. Dab some vinegar water on the exposed nori and dry your fingers. Roll the nori around the cone and press to seal. Serve with pickled ginger and shoyu for dipping.