Making delicious veggie sushi rolls at home is a process, but each step is simple. Follow these instructions carefully for the best results.

1. Prepare the Sushi Rice:
* Rinse the Rice: Place the 2 cups of sushi rice in a fine-mesh sieve. Rinse under cold running water, swishing the rice with your hand, until the water runs mostly clear. This removes excess starch and prevents gummy rice. Drain well.
* Cook the Rice: Combine the rinsed rice and 2 ¼ cups of water in a medium saucepan with a tight-fitting lid or in a rice cooker.
* Stovetop Method: Bring to a boil over high heat. Once boiling, immediately reduce the heat to the lowest setting, cover, and simmer for 15-20 minutes, or until all the water is absorbed. Do not lift the lid during this time.
* Rice Cooker Method: Follow your rice cooker’s instructions for white rice.
* Rest the Rice: Once cooked, remove the saucepan from the heat (or let the rice cooker switch to “keep warm”) and let it stand, covered, for another 10-15 minutes. This allows the rice to finish steaming and achieve the perfect texture.
* Season the Rice: Transfer the hot cooked rice to a large, non-metallic bowl (wood, glass, or plastic is ideal – metal can react with the vinegar). Gradually pour the ½ cup of seasoned rice vinegar over the rice. Using a rice paddle or a flat spatula, gently “cut” and fold the vinegar into the rice using slicing motions. Avoid stirring or mashing the rice, as this will make it mushy. You want to coat each grain.
* Cool the Rice: Fan the rice while you’re mixing (traditionally done, but optional if you’re in a hurry) to help it cool down quickly and give it a nice sheen. Cover the bowl with a damp cloth or plastic wrap to prevent the rice from drying out while it cools to room temperature or slightly warm. Do not refrigerate hot rice, as it can alter the texture.

2. Prepare the Vegetable Fillings:
* While the rice is cooking and cooling, prepare your vegetables.
* Wash all vegetables thoroughly.
* Peel the carrots. If using cucumber with thick skin or many seeds, you might want to peel it and/or scoop out the seeds.
* Julienne the cucumber, carrots, and bell pepper into long, thin matchsticks, approximately ¼ inch thick. Uniformity in size helps with even rolling.
* Slice the avocado thinly just before you’re ready to roll to prevent browning. A little lemon juice can help if preparing slightly ahead.
* Prepare any other optional fillings you’ve chosen (e.g., blanch asparagus, cook tofu).

3. Assemble the Sushi Rolls:
* Set Up Your Station: You’ll need:
* A bamboo sushi mat (makisu), optionally covered in plastic wrap for easier cleanup. If you don’t have one, a clean kitchen towel or a flexible placemat can work in a pinch.
* The bowl of seasoned sushi rice.
* A small bowl of water (“tezu”) for moistening your hands – this prevents the rice from sticking to them.
* Your prepared vegetable fillings, arranged for easy access.
* Nori sheets.
* Place the Nori: Lay one sheet of nori, shiny side down, on the bamboo mat with the lines of the nori (if visible) running parallel to the bamboo slats.
* Spread the Rice: Moisten your fingertips in the tezu water. Take a handful of sushi rice (about ¾ to 1 cup, depending on the size of your nori sheet) and spread it evenly over the nori. Leave about a 1-inch border of nori uncovered at the top edge (the edge furthest from you). This bare strip will help seal the roll. Aim for a thin, even layer of rice – too much rice makes rolling difficult and can overpower the fillings. You should be able to see a hint of the nori through the rice in places.
* Add the Fillings: Arrange your chosen vegetable fillings in a horizontal line across the center of the rice, about 1 inch from the bottom edge (the edge closest to you). Don’t overfill, or the roll will be difficult to close and might burst. A few strips of each chosen vegetable is usually sufficient.
* Roll the Sushi:
* Lift the edge of the bamboo mat closest to you (along with the nori and rice) with your thumbs, using your fingers to hold the fillings in place.
* Roll it up and over the fillings, tucking the edge of the nori under the fillings to start the roll.
* Continue rolling away from you, using the mat to apply gentle but firm, even pressure to shape the roll into a compact cylinder. Try to keep the roll tight as you go.
* When you reach the uncovered nori border, lightly moisten it with a fingertip dipped in water. This will help it stick and seal the roll.
* Complete the roll, pressing gently with the mat to seal it securely.
* Repeat: Set the completed roll aside and repeat the process with the remaining nori sheets, rice, and fillings.

4. Cut the Sushi Rolls:
* Use a Sharp Knife: A very sharp, thin-bladed knife is essential for clean cuts.
* Moisten the Knife: Dip the blade of your knife in water or wipe it with a damp cloth before each cut (or every few cuts). This prevents the rice from sticking and ensures a clean slice.
* Cutting Technique:
* Place a sushi roll on a clean cutting board.
* First, you can trim off the very ends of the roll if they are uneven (chef’s snack!).
* Cut the roll in half using a smooth, decisive sawing motion rather than pressing straight down.
* Place the two halves side-by-side and cut them in half again, creating four pieces.
* Cut these four pieces in half once more, yielding eight similar-sized pieces per roll.
* Wipe your knife clean and re-moisten as needed between cuts.

5. Serve:
* Arrange the cut sushi pieces attractively on a platter or individual plates.
* Serve immediately with small dishes of soy sauce or tamari, a dab of wasabi (use sparingly, it’s potent!), and pickled ginger.
* Garnish with toasted sesame seeds if desired.