1. Prepare the Sushi Rice:

1. Rinse the white and brown sushi rice separately under cold water until the water runs clear.
2. Cook the white and brown rice together in a rice cooker or on the stovetop with a 1:1.5 rice-to-water ratio. Once cooked, allow the rice to cool slightly.
3. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold the vinegar mixture into the warm rice until well combined. Let it cool to room temperature.

2. Prepare the Carrot:

1. Pre-salt the julienned carrot by sprinkling it with a little salt and letting it sit for 10 minutes to draw out moisture. Rinse and pat dry.

3. Prepare the Mini Vegetable Makis:

1. Lay half a sheet of nori, shiny side down, on a bamboo mat or clean surface.
2. Wet your fingers and spread a thin layer of the sushi rice over the nori, leaving a small border at the top.
3. Place a few pieces of pre-salted carrot, cucumber, and avocado slices in the center of the rice.
4. Starting from the bottom, roll the nori tightly, using your thumbs to help the mat move forward and your fingers to hold the filling in place. Roll once to cover the filling, then gently press down and roll forward to complete the roll.
5. Slice each roll into small bite-sized pieces, perfect for kids’ lunchboxes. Repeat this process for the remaining nori and fillings.

4. Assemble the Inari Pockets:

1. Take small amounts of the cooled mixed sushi rice and form it into small balls (about 2 per inari pocket).
2. Gently open each inari pocket and stuff 2 rice balls into each pocket.
3. Arrange the stuffed inari pockets in the lunchbox.

5. Pack the Lunchbox:

• Place the mini vegetable makis and the inari pockets into your child’s lunchbox. Add a small container of soy sauce or tamari for dipping if desired.