Vegetable sushi rolls

Wash the sushi rice in cold water; cook with the water in a rice cooker.

While the rice cooks, cut the vegetables, using the cucumber to measure the length roughly.

Transfer the cooked rice to a large mixing bowl, add rice vinegar and spread it around the bowl so it cools faster.

On a sushi mat, lay the seaweed and spread the rice over it without overstuffing, leaving a little space at the top.

Lay on cucumber and carrots; roll, tucking in with each turn, and give it a little squeeze. Brush a little water on the seaweed if it opens, to seal.

Slice and serve with soy sauce.