Cook rice according to the instructions on the package.
In a small bowl combine the rice seasoning.
Stir the rice seasoning into cooked rice. Use a chopstick to minimise the breaking of grains. Transfer into a big bowl and set aside to cool.
Prepare the filling. Clean the avocado and cut it into 8 long pieces. Clean the carrot and cut it into matchsticks of simmilar length.
Place the nori algae rough-side-up onto your bamboo mat.
Wet your hands and place cooled rice onto the nori algae. Distribute it into a thin layer as evengly as possible, leaving a belt on the top of the algae uncovered.
Sprinkle black sesame evenly over the rice.
Place two pieces of avocado and ¼ of carrot along side the middle of rice.
Make the sushi roll. *see notes
Repeat the process with the rest of the ingredients.
Cut the sushi roll into bite-size pieces, using a wet, sharp knife. The easiest way to do that is by making halves until you reach the desired size.
Serve with soy sauce and a spicy condiment of choice.