Cook the sushi rice in a rice cooker or saucepan according to package instructions until tender. Once cooked, transfer to a large bowl and gently fold in rice vinegar and sesame oil until evenly coated. Allow to cool slightly to handle.
1 1/2 cups sushi rice, 2 tablespoons rice vinegar, 1 tablespoon sesame oil
Lay a sheet of nori on a clean flat surface or bamboo sushi rolling mat. Spread a thin layer of rice evenly over the nori, leaving about an inch at the top edge without rice to seal the roll later. Press gently to make rice compact.
4 sheets nori seaweed sheets
Arrange slices of raw fish, avocado, and julienned carrots in a line across the center of the rice-covered nori sheet. Ensure ingredients are evenly spaced to facilitate rolling.
200 g fresh raw fish (e.g., tuna or salmon), 1 avocado ripe avocado, 1 carrot carrot
Begin rolling the nori sheet from the edge closest to you, using your fingers to keep fillings in place. Roll firmly but gently, applying gentle pressure to create a tight seal. When the roll reaches the empty strip of nori at the top, dampen with a little water to seal.
Gently press the roll to shape it into a uniform cylinder. Slice the rolled sushi into 2-3 inch pieces using a sharp knife, wiping the blade between cuts for clean slices. Optionally, sprinkle with toasted sesame seeds.
1 1/2 cups sushi rice
Serve immediately with soy sauce for dipping. Enjoy the handheld sushi bites with a crisp seaweed exterior and colorful fillings inside.
