Creating Rainbow Veggie Sushi Rolls can be straightforward if you follow these simple steps:

1. Cook the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to the manufacturer’s instructions. If you don’t have a rice cooker, bring the rice and water to a boil in a pot, then cover and reduce to low heat for about 20 minutes.

2. Season the Rice: Once the rice is cooked, transfer it to a large bowl. In a small bowl, mix the rice vinegar, sugar, and salt. Heat it in the microwave for about 30 seconds to dissolve the sugar. Pour this mixture over the rice and gently fold it in with a spatula. Allow the rice to cool to room temperature.

3. Prepare the Vegetables: While the rice cools, wash and julienne the cucumber, carrot, and bell pepper. Slice the avocado and shred the purple cabbage.

4. Set Up Your Rolling Station: Place a bamboo sushi mat on a clean surface. Lay a sheet of nori, shiny side down, on the mat.

5. Spread the Rice: Wet your hands to prevent sticking. Take a handful of sushi rice and spread it evenly over the nori, leaving about an inch of space at the top edge.

6. Layer the Vegetables: Arrange a few sticks of cucumber, carrot, avocado, bell pepper, and a sprinkle of cabbage horizontally across the rice, about 2 inches from the bottom edge.

7. Roll the Sushi: Starting from the bottom, lift the bamboo mat and begin to roll the sushi away from you, tucking it tightly as you go. Continue rolling until you reach the top edge of the nori.

8. Seal the Roll: Moisten the top edge of the nori with a little water to help seal the roll. Gently press the roll to ensure it is secure.

9. Slice the Roll: Using a sharp knife, slice the roll into bite-sized pieces. Wipe the knife with a damp cloth between cuts to prevent sticking.

10. Repeat: Repeat the process with the remaining nori sheets and fillings until all ingredients are used.