Cook the brown rice according to package instructions.
As the rice is cooking, in a small bowl whisk up the vinegar, maple syrup, and arrowroot (or cornstarch).
When rice is done and still hot. Add in the vinegar mixture and mix until incorporated. The rice should be sticking together.
On a sushi mat, line with a plastic wrap to prevent the nori from sticking.
Place a piece of nori and spread out an even layer of rice, keeping rice off 1 inch end furthest away from you.
Add favorite vegetables in the middle of the rice, careful not to pack too full and to make it even across the entire roll.
Take a clean finger and dip it into a cup of water and wet the top (farthest from you) edge of the nori. (this will help seal the nori roll)
Now, carefully (starting with the side closest to you) start rolling tightly the Nori and vegetables all the way to the end and press it tightly when getting to the wet edge.
Use a sharp knife that has been wiped with a wet paper towel, carefully cut the nori. You may need to clean the blade after each cut to keep nice edges.
Continue to use the rest of the ingredients to make more sushi rolls.
