cooked brown rice: 2 cups， brown rice vinegar: 1 tablespoon， mirin: 1 teaspoon， salt: 1/2 teaspoon， nori sheets: 2， kimchi: 1/2 cup， mango, peeled and sliced into thin strips: 1/2， avocado, peeled and sliced into thin strips: 1/2， red bell pepper, thinly sliced into strips: 1/4
1In a large bowl, mix together the cooked rice with the brown rice vinegar, miring and salt. Or you can skip this step, if you'd like.
2Wrap a bamboo rolling mat in plastic wrap. Layout one sheet of nori, smooth side up, on top of the plastic wrapped rolling mat. The nori should be laying lengthwise from left to right (the distance from front to back should be the shorter distance of the rectangle).
3Spread rice out on top of the nori, leaving about 1/2 an inch clear at the end of the nori sheet farthest from you.
4Spread rice out on top of the nori, leaving about 1/2 an inch clear at the end of the nori sheet farthest from you.
5About 1-2 inches from the end closest to you, layout 1/2 of the mango, avocado, bell pepper and kimchi in a strip going from side to side.
6Using the rolling mat, roll the sushi tightly over the strip of ingredients, using your fingers to keep it packed in as much as possible. Wet the clear end of the nori with a little bit of water so that when you roll it over, the nori will stick. Use the mat to hold the roll firmly for a few seconds.
7Using a sharp knife, chop the roll in half. Then chop each half into four pieces, making a total of eight pieces. Repeat with the remaining ingredients. Serve immediately. Enjoy!