Rinse the rice until the water runs clear.

Put the rice into a pot, add the water and bring to a boil. Cook for 10 more minutes since the moment it starts boiling and then remove from heat. Cover the pot with a lid and let the rice absorb all the liquid.

Mix vinegar, sugar, and salt until dissolved and pour into the rice. Mix well.

Let the rice thoroughly cool - you can put it in the freezer or fridge, stirring every 5 minutes to speed up the process.

Cut avocado and tofu.

Use a sushi mat and cover it with some plastic wrap.

Place the nori sheet on the sushi mat, with the rough side facing up. Apply the rice to the nori sheet, in a thin layer, covering all edges.

Sprinkle the sesame seeds over the rice.

Place another piece of plastic wrap on top of the rice and flip it over. For California rolls, the rice should be on the outside, not the Nori sheet.

Now that it's flipped on the other side, remove the plastic wrap on the upper side, the one that's on the Nori sheet.

Spread some mayo on the Nori sheet, layer the avocado and tofu at the bottom and carefully roll.

Slice the vegan California roll with a wet knife.

Use soy sauce and sesame oil for dipping.