Chef JA Cooks

9 Prepare the Ingredients: Peel the carrot and use a vegetable peeler to create thin strips. Rinse the leafy vegetables and pat them dry with a clean kitchen towel. Slice the avocado into even 1cm (½-inch) wide slices.
16 Make Sushi Rice: Blend rice vinegar, salt, and sugar well in a small bowl. Transfer the cooked rice to a large bowl, and gradually pour the vinegar mixture over the rice while gently mixing it with a rice paddle.
8 Assemble: Place the nori sheet, shiny side down, on a bamboo sushi mat. Spread the sushi rice evenly over the nori, leaving 1 cm (about 1/2 inch) of the nori uncovered at the top. Sprinkle sesame seeds on the rice, cover with plastic wrap, and carefully flip it over so the rice is on the bottom and the nori is on top. In the center, arrange the leafy greens, carrot strips, and avocado. Add a layer of mayonnaise.
32 Roll: Align the seaweed with the bottom edge of the sushi mat. Use your middle finger to hold down the sushi fillings, lift the mat with your thumb, and start rolling from the front until the end of the rice. Apply gentle pressure to shape the roll.
25 Cut the Sushi Roll: Wet the knife with the damp cloth and cut the futomaki sushi roll into bite-sized pieces.