Vegetable Brown Rice Sushi - Forks Over Knives

Ingredients

• 3½ cups cooked short-grain brown rice
• 2 tablespoons pure maple syrup
• 1 tablespoon brown rice vinegar
• ¼ teaspoon sea salt (optional)
• 1 medium Persian cucumber, cut into ¼-inch sticks
• 1 medium red bell pepper, cut into ¼-inch strips
• 1 medium carrot, cut into ¼-inch sticks
• 1 avocado, thinly sliced
• 4 nori sheets
• Low-sodium tamari or soy sauce for serving
• Wasabi paste, for serving