Cook your sushi rice using a rice cooker or whatever way you cook rice.

In a small microwave-safe bowl, combine rice vinegar, sugar, and salt and heat for 30 seconds and stir until sugar is dissolved. Pour over cooked rice and use the rice paddle to gently fold the rice until the rice is sticky and evenly coated in the mixture. Set aside to cool.

Prep your avocado slices, nigiri strips, and set aside. Combine vegan mayo and chipotle powder and transfer to a piping bag or a zippered plastic bag. Snip a teeny little corner off and set aside.

Use wet hands to shape about 2 tbsp of sushi rice into a short log about the same length of your avocado slice. Top with a slice of avocado and secure with a strip of nori.

Pipe or squeeze the chipotle mayo on top and serve as is or with some low-sodium soy sauce/tamari/liquid aminos!