Cover your bamboo mat with plastic wrap. Take one sheet of nori and split it in half lengthwise.

Place the nori on the bamboo mat. Wet your fingers and scoop a palmful of sushi rice onto the nori. Spread it out gently with your fingers so that the entire sheet is covered. Flatten it gently, but don’t smush it. You want an even layer of rice that’s not too thick.

Lay your thinly-sliced vegetables length-wise across the rice. I recommend only adding 2-3 pieces so that the sushi is easier to roll up. I like to do combinations like avocado-tofu, mushroom-carrot, avocado-carrot, mhm.

Lift up the bamboo mat, and roll the sushi about 1/4 of the way, giving it a squeeze so that it sticks. Be careful to not get the plastic wrap trapped inside the sushi. If that happens, just lift it out. Unfold the bamboo mat and repeat this step until the sushi is completely rolled up in a spiral, being sure to stop and squeeze each time to that it stays together.

Unfold the bamboo mat and plastic wrap. Place the sushi roll on a cutting board and slice it with a sharp knife. Use a sawing motion instead of pressing it down (this prevents the ingredients from falling out of the sides).

Serve with soy sauce!