Step 1

Cook the brown jasmine rice. I like to use my Instant Pot. Cook at a 1:1 ratio on the rice setting, then do a quick release. If you don't have a Rice setting, cook for 4 minutes on high pressure, then let it slow release for 10 minutes. If cooking over the stove, use 1:2 ratio of brown rice to water. Bring to a boil, cover, then lower heat to simmer for 40-50 minutes.

Step 2

After the brown rice is finished cooking, let it chill in the refrigerator for 30 minutes to cool so you don't burn your fingers making the rolls.

Step 3

While the brown rice is chilling, chop your veggies. Chop them as thin as possible so they are like match sticks.

Step 4

Peel the carrot. Cut off ends and then cut the carrot in half. Slice the halves lengthwise. Then put the flat part on the cutting board to slice into then slices. Then cut the slices into thin matchsticks.

Step 5

Slice the 1/2 cucumber into matchsticks, same way as carrot.

Step 6

Slice thin lines in one half of avocado and then carefully scoop out with a spoon. Cut the avocado slices into thin strips.

Step 7

Place veggies on their own plate to work from when making sushi rolls.

Step 8

Set a bowl of water near by to wet your fingers with. Open Sushi Bazooka and remove plunger rod. Wet your fingers slightly to keep rice from sticking to them. Fill both sides of bazooka with cooked rice (about 1/2 cup-1 cup). (I put enough so it's level to the top; if you don't use enough rice it won't compact tight enough and can fall apart easier)

Step 9

Use plunger to make an indention on both sides of the rice.

Step 10

Fill the indention with your veggies as desired. I like to put carrot strips & avocado on the bottom indention (about 2 strips thick of each all the way down), then the cucumbers on the top side (about 2 strips thick all the way down).

Step 11

Place the plunger rod end in the thread of the bazooka, sticking out to the right.

Step 12

Holding the cucumber in place, close the bazooka & latch. Place the end cap on & twist to close.

Step 13

Twist the plunger rod 5 times to compact the roll.

Step 14

Lay 1 sushi nori wrap on a bamboo mat.

Step 15

Remove the end cap from the bazooka, then push the plunger to squeeze the roll out on to the nori wrap about 1 inch from the edge (not the middle), lining it up from right to left edges so it doesn't hang over.

Step 16

Now use the bamboo mat to roll the wrap up. Wet the edge of the nori wrap to stick it close.

Step 17

Transfer your roll on to a cutting board, and using a sharp sushi knife, slice into 1 inch rolls, wetting your knife in between each cut. Voila! You have sushi! Repeat 3 more times. (you may have veggies left over depending on how many you use)

Step 18

If desired, sprinkle with toasted sesame seeds & serve with low sodium soy sauce, pickled ginger & wasabi paste.