Follow these steps carefully for perfect veggie sushi rolls every time:

1. Prepare the Sushi Rice:
* Rinse the Rice: Place the 2 cups of sushi rice in a fine-mesh sieve or a large bowl. Rinse under cold running water, gently 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 ½ cups of water in a medium saucepan with a tight-fitting lid or in a rice cooker.
* Stovetop Method: Bring to a boil over medium-high heat. Once boiling, reduce 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: Simply 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 absorb any remaining moisture.
* Prepare the Sushi Vinegar (Suzushi): While the rice is resting, combine the ½ cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt in a small saucepan. Warm over low heat, stirring, just until the sugar and salt are completely dissolved. Do not let it boil. Remove from heat and let it cool slightly.
* Season the Rice: Transfer the hot cooked rice to a large, non-metallic bowl (traditionally a wooden hangiri, but a glass or plastic bowl works too). Gradually pour the cooled sushi vinegar mixture 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. Fan the rice as you mix (a piece of cardboard or a traditional uchiwa fan works) to help it cool down quickly and achieve a glossy sheen. Continue until the rice is seasoned evenly and has cooled to about body temperature. Cover the seasoned rice with a damp cloth to prevent it from drying out while you prepare the fillings.

2. Prepare the Vegetable Fillings:
* Wash all vegetables thoroughly.
* Carrots: Peel and cut into long, thin matchsticks (julienne). They should be roughly the length of the nori sheet’s width.
* Cucumber: Peel if desired (or leave skin on for color). Cut in half lengthwise, scoop out the seeds with a spoon (this prevents soggy sushi), and then cut into long, thin matchsticks.
* Avocado: Cut in half, remove the pit, peel, and slice thinly (about ¼ inch thick). Squeeze a little lemon or lime juice over the avocado slices to prevent browning if you’re not using them immediately.
* Bell Peppers: Remove the stem, seeds, and white pith. Slice into long, thin strips.
* Arrange all your prepared vegetables on a platter or board for easy access during assembly.

3. Assemble and Roll the Sushi (Maki Sushi):
* Set Up Your Rolling Station:
* Lay your bamboo sushi mat (makisu) on a clean, flat work surface. If you wish, cover the mat with a layer of plastic wrap for easier cleanup and to prevent rice from sticking in the crevices.
* Place a nori sheet on the mat, shiny side down, with the longer side (or the perforated lines, if any) parallel to the bamboo slats closest to you.
* Have your bowl of tezu (water mixed with a splash of rice vinegar) nearby for wetting your hands.
* Keep your prepared vegetable fillings within easy reach.
* Spread the Rice: Dip your fingers into the tezu water to prevent sticking. Take about ¾ to 1 cup of seasoned sushi rice (adjust based on your preference for rice-to-filling ratio) and spread it evenly over the nori sheet. Leave a 1-inch border of nori clear along the edge furthest from you. This clear edge will help seal the roll. Spread the rice gently; don’t press down too hard, or it will become mushy. Aim for a layer about ¼ inch thick.
* Add the Fillings: Arrange your chosen vegetable fillings in a horizontal line across the center of the rice, about 1 inch from the edge closest to you. Don’t overfill the roll, as this will make it difficult to close and can cause it to burst. A few strips of each vegetable is usually sufficient. Think about color and texture combinations as you layer.
* Roll the Sushi:
* Using your thumbs, lift the edge of the bamboo mat (and nori sheet with rice and fillings) closest to you.
* Begin to roll it away from yourself, over the fillings. Use your fingers to keep the fillings tucked in and centered as you start the roll.
* Roll tightly but gently. As you roll, use the mat to apply even pressure, compacting the roll. Pull the mat up and forward with each turn to ensure the roll is cylindrical and not just folded.
* Continue rolling until you reach the clear nori border.
* Seal the Roll: Moisten the exposed nori border lightly with a little water from your tezu bowl (or a few grains of rice smashed onto it) to help it stick. Complete the roll, pressing gently to seal.
* Shape the Roll: Once sealed, you can use the bamboo mat to gently press and shape the roll into a perfect cylinder or a slightly squared-off cylinder if preferred.
* Repeat: Set the completed roll aside on a cutting board and repeat the process with the remaining nori sheets, rice, and fillings.

4. Slice and Serve the Sushi:
* Prepare Your Knife: You’ll need a very sharp knife. Dip the blade into the tezu water (or wipe it with a damp cloth) before each cut. This prevents the rice from sticking to the knife and ensures clean slices.
* Slice the Rolls: Place a sushi roll on a clean cutting board.
* First, you can trim off the very ends of the roll for a neater presentation (the chef’s treat!).
* Slice the roll in half. Then, place the two halves side-by-side and slice them into thirds, resulting in 6 equal pieces. Alternatively, slice each half into four pieces for 8 slightly thinner pieces. Use a gentle sawing motion rather than pressing straight down.
* Wipe and re-wet your knife blade as needed between cuts to keep it clean.
* Arrange and Serve: Carefully arrange the sushi pieces on a platter or individual plates. Serve immediately with soy sauce (or tamari), wasabi, and pickled ginger on the side.

Enjoy your delicious homemade veggie sushi rolls!