1. Cook the Sushi Rice:

Rinse the sushi rice under cold water until the water runs clear.

Cook the rice in a rice cooker or pot with 2 ½ cups of water. Once cooked, let it cool slightly.

Mix rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold this mixture into the cooked rice. Allow the rice to cool to room temperature.

2. Prepare the Vegetables and Fillings:

While the rice is cooling, prepare your fillings by slicing the avocado, cucumber, bell pepper, carrot, and mango into thin strips. If using tofu, pan-fry it lightly until it’s slightly golden and then cut it into strips.

3. Assemble the Sushi:

Place a bamboo rolling mat on your work surface and lay a sheet of nori, shiny side down, on the mat.

Wet your hands (to prevent sticking) and grab a handful of sushi rice. Spread the rice evenly over the nori, leaving about a half-inch of space at the top.

Arrange a small amount of your prepared fillings in a line at the bottom of the rice-covered nori.

4. Roll the Sushi:

Lift the edge of the bamboo mat closest to you, rolling it away from you and over the fillings to start forming the sushi roll.

Gently squeeze the roll as you go to keep it tight. Continue rolling until the entire sheet is rolled up.

Use a little water to moisten the exposed edge of the nori at the end to seal the roll.

5. Cut the Sushi Roll:

With a sharp knife, cut the roll into 6-8 pieces. Wetting the knife between cuts will make for cleaner slices.

6. Serve:

Arrange the sushi on a plate and serve with soy sauce, pickled ginger, and wasabi on the side.