Rinse the sushi rice under cold water until the water runs clear.
Cook the rice in a rice cooker or on the stovetop using 2 cups of water.
Warm the rice vinegar, sugar, and salt in a small pot until the sugar dissolves.
Transfer the cooked rice to a wide bowl and gently fold the vinegar mixture into it. Let it cool to lukewarm.
Lay a bamboo sushi mat on your counter and cover it with a piece of plastic wrap.
Place a nori sheet on the mat with the shiny side down.
Wet your fingers and spread a thin, even layer of rice over the bottom two-thirds of the nori.
Arrange the avocado, cucumber, carrot, and red cabbage in a line across the rice. Sprinkle sesame seeds over the top.
Lift the bottom edge of the mat and roll it forward, keeping it tight but gentle.
Continue rolling until you reach the end of the nori. Press lightly to seal.
Use a sharp knife dipped in water to slice the roll into 6–8 pieces.
Serve with soy sauce, wasabi, and pickled ginger.
