Create the avocado topping: Lay one nori sheet on a cutting board and cover with plastic wrap.

Arrange half the avocado slices in an overlapping line across the center.

Set aside and repeat with the second nori sheet and remaining avocado. 2. Prepare the roll base: Place a fresh nori sheet on your cutting board, rough side up. Lightly wet your fingertips and spread ¾ cup or 150 g (5.3 oz) of sushi rice evenly over the entire surface. 3.

Flip and fill: Carefully flip the nori over so the rice is face down on the board.

Arrange half of the inari strips, cucumber matchsticks, and carrot matchsticks in a line across the center of the nori. 4.

Roll it up: Slide your thumbs under the nori and use your other fingers to hold the fillings.

Roll the bottom edge just over the fillings, tucking tightly.

Continue rolling to form a cylinder. 5.

Shape the roll: Use a plastic-wrapped bamboo mat to gently shape the roll, pressing on the top and sides to create a firm, even log.

Place it seam-side down.

Repeat steps 2-5 to make the second roll. 6.

Add the avocado layer: Invert one of the prepared avocado sheets onto a sushi roll.

Keeping the plastic wrap on, use the bamboo mat to gently press the avocado onto the roll's surface.

Repeat with the second roll. 7.

Slice and serve: Dip a very sharp knife in water.

Slice through the plastic wrap to cut each roll into 8 pieces. Use the mat to press the avocado one last time, then carefully remove the plastic from each piece. 8.

Garnish: Arrange the sushi pieces on a platter.

Drizzle with Vegetarian Eel Sauce and sprinkle with toasted sesame seeds before serving.

Pat inari strips dry with a paper towel to prevent the roll from becoming soggy and unsealing.

Keep a small bowl of water nearby to wet your fingertips, which prevents the sticky sushi rice from clinging to your hands.

Don't overfill your roll. It's tempting, but less is more for a tight, clean roll that holds together.