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Boil sushi rice according to packet instructions
Add 2 tbsp rice vinegar, 2 tbsp mirin, 2 tbsp sesame oil and 1 tsp salt to the rice and stir well
Chop carrots, avocado, cucumber and pepper into thin strips
For Maki rolls: wet your hands with water and add a thin layer of sushi rice to nori, fill with vegetables and roll tightly using a sushi mat, tea towel or clingfilm
For Uramaki rolls: add a layer of sushi rice to nori, flip upside down, add vegetables and roll
Serve with wasabi, pickled ginger and soy sauce