Veggie Sushi Rolls

Cook the rice according to package instructions until it is fluffy and sticky. Let it cool.

Prepare the vegetables: thinly slice the bell pepper, carrots, cucumber, and purple cabbage.

Place a sheet of nori on a bamboo sushi mat. Spread a thin layer of rice over the nori, leaving about an inch at the top.

Arrange the sliced vegetables in a line across the rice at the bottom.

Add slices of avocado on top of the vegetables.

Roll the sushi tightly from the bottom using the mat to help, sealing the edge with a little water.

Repeat with remaining ingredients to make additional rolls.

To serve, slice the rolls into bite-sized pieces and arrange them on a plate.