Vegan Avocado Sushi Rolls

Preparing the Sushi Rice Rinse the sushi rice in a fine-mesh strainer under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to the manufacturer's instructions. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large wooden or glass bowl. Add the vinegar mixture to the rice, gently folding it in to coat each grain. Let the rice cool to room temperature.

Assembling the Vegan Sushi Rolls Place a nori sheet shiny side down on a bamboo sushi mat. Wet your hands with water to prevent sticking, and spread a thin layer of sushi rice evenly over the nori, leaving a 1-inch border at the top. Arrange the avocado, cucumber, carrot, bell pepper, and pickled ginger in a line across the center of the rice. Using the bamboo mat, roll the sushi tightly, sealing the edge with water. Repeat with the remaining ingredients. Slice the rolls with a sharp knife into 6-8 pieces.

Making the Dipping Sauce In a small bowl, whisk together the soy sauce, rice vinegar, sugar, and sesame oil until well combined. Serve the sushi rolls with the dipping sauce and wasabi on the side.