Easy vegan sushi

Cook the sushi rice according to package instructions.
Meanwhile cut the cucumber in half, lenghtwise. Cut into long thin strips.
Deseed and cut the red bell pepper.

In a pan, fry the vegan fish fingers in the oil.
Fry until brown and crispy.

Once the rice is cooled, add in the rice vinegar and stir until combined.

Place a nori sheet on a rolling mat and make your hand wet using a bit of water.
Add a couple of tablespoons of the cooled sushi rice to the sheet and spread out evenly.
Add 2 vegan fish fingers per roll, add 1 or 2 strips of cucumber and a couple of strips of the bell pepper.

Using your finger and a bit of water, make the ends of the sheets wet so they will stick together.
Start rolling. Roll it tighty and pinch the roll with your hands while rolling.

Wet your sharp knife and cut off the ends of the rolls. You can either snack on them or serve them along with the other sushi if you don't really care about presentation.
Cut the rolls into even pieces, wetting the knife after every roll.

Serve with soy sauce and/or wasabi.