Fresh, vibrant and a dang good tasting veggie sushi rolls.
Put your rice in a sieve or colander, then rinse the rice under cold running water for about half a minute just to get rid of some of the starch, then transfer to a pot. Next add 2¼ cups of water to the pot, bring to the boil, once it's boiling turn the heat down, cover with a lid and gently simmer for 20 minutes.
Meanwhile, set up an electric beater. Put your soy milk and Dijon mustard in a large bowl, and then mix to combine. Start beating with the electric beater and slowly add your vegetable oil as your beat (do not add the vegetable oil too quickly). Once all of the oil is added and the mixture has thickened, add your rice wine vinegar and season to taste with salt.
Peel and grate your carrot/s. Then mix half of your vegan mayo with the purple cabbage and the other half with the grated carrot.
De-stone your avocado and remove the skin. Slice the avocado quite thin, then squeeze some lemon juice over it to stop it from going brown.
Now put a line of your cucumber, a line of your sliced avocado, a thin line of your cabbage slaw and carrot slaw on the rice.
Serve with a little ramekin of say sauce and enjoy your veggie sushi rolls.
Remember to take your time when rolling, especially if this is your first time making sushi. Make sure you don't overfill the sushi.