In a small bowl, mash the avocado with the back of a fork until smooth. Stir in the yogurt, ginger, soy sauce, wasabi paste and salt.
The Roll:
Cut each sheet of nori in half, using scissors.
Place ¼ cup of rice at the end of each piece of nori. Spoon 1 tablespoon of the avocado yogurt over the rice. Top with 2 slices each of avocado, cucumber and red bell pepper.
Fold the bottom corner of the nori diagonally over the rice and vegetables. Continue to roll until a cone is formed.
Repeat with the remaining 5 sheets of nori, sauce and vegetables. Serve.