Time: 15 mins hands on, 40 mins total prep
yield: 24, recommended tasting size: 1 roll

Ingredients:

8 sheets of nori, cut into strips of three
Rainbow Veggies
1 cup of each of the following cut into matchsticks or grated:
red: red bell pepper
orange: pickled carrots
yellow: yellow squash
green: cucumber
purple: shredded red cabbage
Sushi rice (Recipe below)
Pickled Carrots (recipe below)
Citrus Dipping sauce (recipe below)

Directions:

Place a rectangle of nori in front of you, with the short sides on the top and bottom
Scoop 2 tablespoons of rice onto the nori. Use your fingers to squish the rice out so that it evenly covers the nori, leaving an inch of space at the top of the sheet.
Stack the rainbow veggies horizontally across the middle of the rice.
Roll sushi from bottom to top. Slice into two pieces.
Serve with regular soy sauce or citrus soy dipping sauce.

Sushi rice

2 cups Japanese short grain rice
2 cups water
1/4 cup rice vinegar
4 teaspoons sugar
1 teaspoon fine salt

Directions

Rinse the rice with cold water until the water runs clear. Drain well. Cook the rice according to package instructions.
While the rice is cooking, make the sushi vinegar. Heat the rice vinegar, sugar, and sea salt in a small saucepan over medium heat until the mixture nearly reaches a simmer. Remove from the heat and whisk until the sugar has dissolved.
Once the rice is cooked, transfer it immediately to a large mixing bowl and drizzle evenly with the vinegar mixture. use a spatula to very gently fold the rice and vinegar together.
Cool the rice: cover the mixing bowl with a damp towel so that its touching the surface of the rice, which will help the rice from drying out. Roll sushi with room temperature rice.

Pickled carrots

1 cup carrots, shredded or grated into ribbons
1/4 cup rice vinegar
1/2 cup hot water
1/2 teaspoon sugar
1 teaspoon salt

Directions:

Pack carrots tightly into a glass jar
In a heat proof container, mix vinegar, salt, and sugar. Add hot water and stir until salt and sugar are dissolved.
Pour mixture over the carrots , making sure to cover the carrots completely. Refrigerate overnight to pickle.

Citrus dipping sauce

1/2 cup soy sauce
1/2 cup lemon juice
2 tsp sugar
2 tablespoons water