Prepare the vegetables: julienne the yellow and red bell peppers, peel and slice the avocado, deseed and slice the mini cucumbers, remove stems from perilla leaves, and squeeze the pickled radish dry.

Mix the warm cooked white rice with vegetable mix seasoning and sushi vinegar. Stir well and let it cool.

Lay a squeezed tofu skin flat. Place a perilla leaf on top, spread a spoonful of seasoned rice, and layer with avocado at the bottom followed by other vegetables. Roll the perilla leaf first, then wrap with the tofu skin.