Rinse the rice in a sieve under cold running water until the water runs clear, drain well. Place the rice and water in a pan, leave to soak for approx. 15 mins. Bring the rice to the boil, reduce the heat, cover and simmer over a low heat for approx. 10 mins. Turn off the heat and leave the rice to fluff up in the covered pan for approx. 10 mins (do not remove the lid). Combine the vinegar, sugar and salt, separate the rice with a fork, pour the vinegar over the top, leave to cool. Finely chop the basil, mix in.
Tear off the parsley and lovage leaves, finely chop. Combine the cream cheese and herbs. Slice the cucumber. Halve the avocado and remove the stone, cut into thin slices.
Place 1 nori sheet on the work surface. With wet fingers, spread ⅛ of the rice in the middle of the sheet, leaving the corners free. Press the rice down gently. Spread ¼ of the cream cheese on top. Top with ¼ of the cucumber, avocado and air-dried meat. Add another ⅛ of the rice. Fold the corners of the nori sheet over the rice and into the middle, press down firmly, wrap in cling film, carefully press into shape. Fill and shape the remaining nori sheets in the same way.