Soak Sushi rice in 300ml of water and tbsp of rice vinegar for 30 minutes.
Bring saucepan to a boil, add a pinch of salt, simmer for 10-12 minutes. Remove heat then leave covered for 10 minutes to become sticky.
Rice is now ready to be used in the sushi.
Rolling the sushi
Chop veggies thinly, and lengthways, to comfortably fit in roll.
Place nori sheet on rolling mat, shiny side down.
Wet fingers, to prevent rice sticking to them while you roll, best to keep a bowl of water nearby to save you making numerous trips.
Spread a thin layer of rice 3/4 of the way up the nori, leave 1 inch at least of empty nori sheet.
Add filling, whether you start with avocado, bell pepper or cucumber, or a mix, as well as a sprinkle of black sesame seeds onto the sheet, not too much, and be cautious to leave that extra space.
Roll the sushi from the bottom of the mat, slide thumbs beneath edge and lift up then forward, to fold the nori.
Continue pushing mat forward, slowly moulding as you go along to form the sushi roll shape.
Wet a knife with cold water to cut the sushi, as nori is tough and required moisture to soften, repeat until roll is cut up in about 1 inch sized sushi pieces.
Repeat process until all the sushi rice, nori sheets and veggies are done, sprinkle the remaining black sesame seeds on top of the sushi.
Serve with soy sauce and enjoy my ABC sushi as a light lunch or appetiser for your vegan Japanese meal!