• Start cooking rice first, Make sure you rinse the rice thoroughly before cooking to remove excess starch, or you will end up with gooey rice.
• Slice the carrots thin, then cut them into thin strips.
• Slice the cucumbers the same way as the carrots.
• Thinly slice the cabbage.
• Take off the avocado skin and remove the pit, with the avocado facing down, thinly slice long ways.
• Slice the pom pom mushrooms about 1/2 inch thick, they will cook down so don't cut them too thin.
• Heat up vegan butter in a skillet, once it's sizzling, add in the mushrooms. Add in a splash of soy sauce and cook mushrooms for 3 minutes each side.
• Once the rice is done cooking, stir in the vinegar and sugar.

Rolling the Sushi

• Place a piece of plastic wrap on a flat surface.
• Make a thin layer of rice the length of the nori sheet, press the rice down firmly.
• Add the nori sheet on top, then add your veggies, and lastly your mushrooms on top.
• Roll the sushi as tight as you can.
• Leave the plastic wrap on, wet your knife and slice the sushi 1 inch thick.
• Remove the plastic wrap and optionally add slices of avocado on top.