While you certainly can use sprouted rice, you can also use shredded parsnip, or my favorite - alfalfa sprouts. You want to get untoasted nori sheets to be truly raw, which is black. Toasted nori is green.

For veggies, you can use anything - I've used tomatoes, carrots, all kinds of things, but my favorite is romaine lettuce, avocado, cucumber and zuchini.

Start by slicing your veggies thin, julienne strips, no more than 1/2 inch wide and 1/4 inch tall or so. You need things to be thin and flat to stack.

Lay out a sheet of nori on a clean, dry cutting board. Lay down the alfalfa sprouts to completely cover the nori from side to side, and about 3/4 of the way back. Lay down strips of zuchini and cucumber in a thin row in about the middle of the alfalfa sprouts. Top with avocado, then top with lettuce. (flatten the stalk of the lettuce if necessary to get it to lay more flat). It's OK to have some sticking off the ends.

Using your fingers in a bit of water, moisten the exposed area of nori, about 1 inch down and all the way across. (Don't get it too wet or it'll fall apart). Carefully roll the nori, tucking it under a bit as you go. Roll it all the way up - the wet nori will "glue" it together.

The best way I've found to cut it is to first cut the full roll in half, then cut each half into halves, then halves again (or first cut it in half, then into thirds).

For a dipping sauce, I like:

2 T Nama Shoyu
1 tsp Sesame Oil
1 tsp apple cider vinegar
a pinch of wasabi