• Wash sushi rice thoroughly and cook it according to package instructions. Then transfer it to a bowl made of glass, ceramic or untreated wood.
• Dissolve salt and sugar in rice vinegar, add the mixture to the warm rice, stir gently and let it cool to room temperature.
• Cut cucumber, bell bell pepper and avocado into thin strips.

Shape maki

• Wrap the sushi roll mat with plastic wrap, place a nori sheet on it with the smooth side down, moisten your hands a little with water and spread the cooked and seasoned sushi rice evenly, about 0.5 - 1 cm thick on the nori sheet, leaving about 1 cm from the top long sides of the sheet. (For this, also note my tips and tricks for making sushi at home here at the top of the post).
• Depending on your taste, coat the rice just a tiny bit with wasabi paste if you like your sushi spicy. Place cucumber strips, bell bell pepper strips, avocado strips, carrot lox, or a combination of ingredients lengthwise on the entire bottom long side of the nori sheet with the rice. Roll the nori sheet from the side with the filling using the sushi rolling mat firmly, with a little pressure to form a roll and then cut the roll into pieces about 1 cm wide, keep moistening the knife a little with water.

Shaping inside-out rolls

• Place a nori sheet with the smooth side down on the sushi roll mat wrapped with cling film, moisten your hands a little with water, spread the cooked and seasoned sushi rice evenly, about 0.5 - 1 cm thick on the whole nori sheet and press it a little.
• Now turn the nori sheet with the rice so that the rice layer is on the bottom. Place cucumber, bell bell pepper, avocado strips, carrot lox, or a combination of ingredients lengthwise on the entire bottom long side of the nori sheet. Using the sushi rolling mat, roll the nori sheet from the side with the filling tightly, with a little pressure, into a roll whose surface is rice.
• Roll the roll in a mixture of white and black sesame seeds and then cut it into pieces about 1 cm wide, keeping the knife slightly moistened with water.

Shaping nigiri

• Moisten your hands a little with water, take a small amount of sushi rice in your hands and shape it into a short roll about 2 cm wide.
• Top the roll of rice with carrot lox or the vegetable strips. Tie each of the rolls topped with the vegetables with a narrow strip of nori leaf.

Serve vegan sushi

• Serve vegan sushi with soy sauce, wasabi paste and pickled ginger according to taste.