Direction:
1. In a medium pot, combine the sushi rice and water. Bring to a boil, then reduce the heat to low and cover. Cook for 18 minutes, or until all the water is absorbed.
2. In a small bowl, mix together the rice vinegar, sugar, and salt. Once the rice is cooked, transfer it to a large bowl and pour the vinegar mixture over it. Mix well to evenly coat the rice. Let it cool while you prepare the other ingredients.
3. In a small pan, heat a drizzle of olive oil over medium heat. Add the sesame seeds and cook for 2-3 minutes, or until lightly toasted. Remove from heat and set aside.
4. In the same pan, heat a drizzle of olive oil over medium heat. Add the julienned carrots, red bell pepper, and yellow bell pepper and sauté for 2-3 minutes, or until slightly softened. Remove from heat and set aside.
5. Lay out a sheet of seaweed on a flat surface. Wet your hands with water and grab a handful of sushi rice. Spread it evenly over the seaweed, leaving about an inch of space at the top.
6. In a small bowl, mix together the mayonnaise, sesame oil, soy sauce, and garlic powder. Spread this mixture over the rice.
7. Place the avocado, cucumber, and sautéed vegetables in a line across the middle of the rice.
8. Using the mat or your hands, roll the seaweed tightly, starting from the bottom and rolling towards the top. Wet the top inch of the seaweed with water to seal the roll.
9. Repeat with the remaining seaweed and ingredients.
10. Slice the sushi rolls into 1-inch thick pieces using a sharp knife. Sprinkle the toasted sesame seeds on top.
11. Serve with soy sauce or additional sesame mayonnaise for dipping. Enjoy your colorful and delicious rainbow sushi rolls!
