Rinse the rice under cold water until the water runs clear.

Combine rice and water in a pot, bring to a boil, then reduce heat to low and cover. Cook for 15–20 minutes or until water is absorbed.

Remove from heat and let sit covered for 10 minutes.

In a small bowl, mix rice vinegar, sugar, and salt. Gently fold this into the warm rice without smashing the grains. Let it cool to room temperature.

While rice is cooling, julienne all vegetables and slice avocado.

Optional: Lightly sauté tofu or sweet potato slices for extra flavor.

Place a sheet of nori on the bamboo mat, shiny side down.

Wet your fingers and spread a thin layer of rice over the nori, leaving about 1 inch at the top edge.

Arrange a line of assorted vegetables and fillings across the center.

Roll the sushi tightly using the bamboo mat, pressing gently.

Seal the edge with a little water.

Use a sharp, wet knife to cut the roll into 6–8 pieces.

Serve with soy sauce, pickled ginger, and wasabi if desired.