Rainbow Veggie Sushi Rolls

Start by preparing the sushi rice according to the package instructions. Once the rice is cooked, let it cool to room temperature.

Next, slice the cucumber, bell pepper, and carrots into thin strips. Cut the avocado in half, remove the pit, and scoop the flesh into a bowl.

Mash the avocado with a fork until smooth and creamy. Lay a sheet of nori on a bamboo sushi mat, shiny side down.

Wet your hands with water to prevent sticking, then take a handful of sushi rice and spread it evenly over the nori, leaving a small border at the top.

Arrange the sliced vegetables in a line across the center of the rice. Add a spoonful of the mashed avocado on top of the vegetables.

Carefully lift the edge of the sushi mat closest to you and start rolling the sushi away from you, applying gentle pressure to keep it tight.

Continue rolling until you reach the border of the nori, then wet the edge with a little water to seal the roll.

Use a sharp knife to slice the roll into bite-sized pieces. Repeat the process with the remaining ingredients.

Serve the sushi rolls with soy sauce and pickled ginger on the side.