Steps
1. Rinse sushi rice under cold water until water runs clear. Cook rice according to package instructions.
2. Mix rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold this seasoning into the cooked rice. Let cool.
3. Heat vegetable oil in a skillet over medium heat. Fry the bell pepper slices until slightly crispy and tender, about 3-4 minutes. Remove and drain on paper towels.
4. In the same skillet, fry asparagus strips for 2-3 minutes until tender-crisp. Remove and drain.
5. Place a bamboo sushi mat on a flat surface, lay the nori sheet shiny side down.
6. Spread an even layer of sushi rice on the nori, leaving 1 inch at the top edge free.
7. Arrange fried bell peppers, fried asparagus, and crunchy cucumber strips in a line along the bottom edge of the rice.
8. Using the mat, carefully roll the sushi tightly from the bottom edge, sealing the edge with a little water.
9. Slice the roll into 6-8 pieces using a sharp, wet knife.
10. Serve with soy sauce and your favorite pickled ginger or wasabi.