Prepare your rice. Cook 2 cups of sushi rice and then mix with rice vinegar, sugar, and salt (pre-mixed and heated in the microwave to dissolve the sugar and salt). Mix up and set aside.
Prep your fillings. Slice cucumbers, tofu, carrots, and avocado thinly. (To save time, you can buy pre-shredded carrots).
Once all the ingredients are prepped, lay a sheet of nori onto your bamboo mat and scoop about a quarter of the sushi rice onto it. Spread and press it down with clean, wet fingers until it’s covering all of the nori except for a little bit at the end (you need a “tab” of nori without rice on it to stick down to itself when rolling).
Put in a strip of all your filling veggies/tofu near the beginning of the roll (nearest you). Once it’s all layered in, start rolling the nori (with the bamboo mat) up into a tight roll. Remove from the mat and slice into bite-sized pieces with wet knife.
Top with black sesame seeds and serve with soy sauce, pickled ginger, and wasabi (optional). Each fresh and enjoy!