Let’s get rolling! Here’s a detailed, step-by-step guide:

Step 1: Cook Sushi Rice

Cook the sushi rice according to the package instructions. This usually involves rinsing the rice several times, then cooking it in a pot or rice cooker with a specific amount of water.

Once the rice is cooked, let it cool slightly. You want it to be warm, but not steaming hot, when you start making the sushi.

Step 2: Season Rice

While the rice is cooling, prepare the seasoning mixture. In a small bowl, combine the rice vinegar, sugar, and salt. Stir until the sugar and salt are dissolved.

Pour the mixture over the warm rice and stir gently to combine. Be careful not to mash the rice.

Step 3: Prepare Fillings

Julienne the cucumber and carrot (cut them into thin, matchstick-like strips).

Slice the avocado.

Step 4: Assemble Sushi Rolls

Place a nori sheet on a bamboo sushi mat, with the shiny side facing down.

Spread a thin layer of the seasoned rice over the nori, leaving about a 1-inch border at the top edge of the sheet. It’s important not to overfill the rolls, or they will be difficult to roll and may burst. Wet your fingers to help.

Arrange the cucumber, carrot, and avocado slices along the bottom edge of the rice, in a horizontal line.

Step 5: Roll Sushi

Using the sushi mat, start rolling the nori tightly around the fillings, from the bottom edge up. Use your fingers to tuck in the fillings as you roll.

As you roll, apply gentle but firm pressure to create a tight roll.

Once you reach the top edge of the nori, wet the bare nori slightly with water (using your fingers) to help seal the roll.

Step 6: Slice and Serve

Using a sharp, wet knife, slice the sushi roll into bite-sized pieces (usually 6-8 pieces per roll). Wipe the knife clean and wet it again between each slice for clean cuts.

Serve the Vegan Sushi Rolls immediately with soy sauce (or tamari) for dipping.

Enjoy this delicious and fun-to-make meal!