Prepare veggies according to ingredient list. The goal is to have them all about the same diameter. They will roll much easier if they are closer to the same size.
Add ¼ tsp. of oil to each side of the Sushezi and spread out to coat evenly. (I used a paper towel.)
Add ½ cup packed rice to each side. The key to making this work is to make sure there’s enough rice to fill both sides. Then pack it down.
Use the rod/plunger to form a trench in both sides of rice.
Add veggies to each side, pressing them down into the trench. Place the rod in the end of the Sushezi and line up the grooves. Then carefully (and somewhat quickly) bring together both sides and lock both latches.
Place the cap on the end of the tube and lock it. Twist the rod in a clockwise motion to pack the inside rice roll.
Remove cap from end and push rod through. Try to make sure the roll comes out where you want it to land, just in case it’s sticky and difficult to move.
Wrap the nori around the roll. Use water as an adhesive to help it seal, on the inside and outside. Then, with a very sharp knife, carefully slice roll into 12 pieces.