1. Prepare the Sushi Rice

• Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and helps the rice become sticky.
• In a rice cooker or pot, combine the rinsed rice and water. Cook according to your rice cooker instructions, or bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes until the water is absorbed. Remove from heat and let it sit for 10 minutes.

2. Season the Rice

• In a small saucepan, combine rice vinegar, sugar, and salt over low heat. Stir until dissolved, then remove from heat.
• Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow it to cool to room temperature.

3. Prepare Your Fillings

• While the rice is cooling, slice your fish, cucumber, avocado, and carrot into thin strips. Make sure everything is ready to go for easy assembly!

4. Roll the Sushi

• Place a bamboo sushi mat on a clean surface. Lay a sheet of nori on the mat, shiny side down.
• With wet hands (this helps prevent sticking), take about 1 cup of sushi rice and spread it evenly over the nori, leaving about 1 inch at the top edge free of rice.
• Place your fillings of choice in a line across the middle of the rice. You can mix and match as you like!

5. Roll It Up

• Starting from the bottom, use the bamboo mat to lift the edge and roll it tightly over the fillings. Continue rolling until you reach the bare edge of the nori. Wet that edge with a little water to seal the roll.

6. Slice and Decorate

• Use a sharp, wet knife to slice the roll into 6-8 pieces. Clean the knife between cuts for clean edges.
• To turn your sushi into monsters, place edible googly eyes on top of each piece. Sprinkle with black sesame seeds for a fun finishing touch.