Vegan Sushi with Avocado and Veggies

Start by combining rice and water in a large saucepan over extremely high heat, causing the mixture to rapidly boil. Gradually decrease the heat to a very low setting and cover the saucepan with a tightly sealed lid. Allow the rice to cook, absorbing all the water, for approximately 15 minutes. Remove the saucepan from the heat source and let it rest, covered, for an additional 10 minutes.

In a separate container, whisk together red wine vinegar, sugar, and salt until the sugar has completely dissolved. Use a fork to gently fluff the cooked rice and transfer it to a large serving dish; then, pour the vinegar mixture over the rice and mix until everything is evenly coated.

Transfer the rice to a large sheet of parchment paper, spreading it out in an even layer. Use your hands or a utensil to fan the rice until it has cooled down completely. Cover the rice with damp paper towels.

In a separate bowl, mix together sliced avocado and lemon juice until the avocado is well-coated with the citrus.

On a flat surface, sprinkle a thin layer of sesame seeds onto a sushi mat. Pick up roughly half a cup of the cooled rice and place it onto the mat in an even layer. Arrange 1/4 of the cucumber, avocado slices, bell pepper, and zucchini in a line down the middle of the rice.

Take the edge of the sushi mat and fold it upwards, enclosing the filling within the rice. Roll the entire mixture into a thick cylinder using your hands or the mat. Once you have formed the roll, wrap it in the mat and apply gentle pressure to compact it tightly. Repeat this process with the remaining ingredients, creating 4 rolls in total.

Arrange the finished sushi rolls on a serving plate and slice each roll into 6 or 8 pieces, depending on your preference. Cover the rolls with damp paper towels until it's time to serve.