Prepare the rice: rinse until the water runs clear. Drain and place in a saucepan with cold water. Cover and leave to soak for 30 minutes.
Bring the rice to the boil and cook at boiling point for 3 minutes. Lower the heat and cook for about 12 minutes. Remove from the heat and leave to rest for 10 minutes before spreading the rice on to a large tray or baking dish.
Mix the salt and sugar into the rice vinegar until dissolved. Pour the vinegar mixture over the rice and mix gently. Leave the rice to cool to room temperature.
Peel the carrot and the cucumber. Using a mandolin, cut the vegetables into thin julienne slices. Cut the tofu into batons.
Place a nori sheet on a sushi rolling mat. Cover with a layer of rice and press down firmly. Sprinkle alfalfa sprouts over the rice, cover with cling film and turn over so that the cling film now comes in to contact with the rolling mat.
Place some julienne vegetable strips and tofu on to the nori sheet and then roll up using the rolling mat. Cut the roll into 3 using a sharp, clean knife.
«Use a mixture of vegetables and seeds to add variety and colour to this dish.»