Lay one sheet of seaweed on clean work surface and place about 1 cup of rice on top. Dip you fingers in the water bowl and use them to press rice onto seaweed, spreading so it reaches the edges and forms a thin layer all the way around. Leave 1' of seaweed at the top free from rice. Lay a small amount of each veggie in a line across the middle of the sushi roll, taking care to only put a few pieces of each.
Begin rolling away from yourself, over the veggies, squeeze tightly to get a good tight roll and keep rolling until you each the end. Dip your finger in the water and run along bare edge of seaweed to seal. Let rest for a minute before slicing into one inch pieces and placing on a plate. Repeat until all rice and/or fillings are gone. Your first few rolls make look a little funny but they will still taste great, they start to look better after a few tries. Sprinkle with toasted sesame seeds and enjoy!