Combine rice and water in a small saucepan. Bring to a boil then reduce heat to low. Cover and leave to cook for 20 minutes. Turn off the heat and leave the lid on for another 10 minutes.

Heat rice vinegar, sugar, salt, and sesame oil in a saucepan just until sugar is fully dissolved.

Fluff cooked rice with a fork while stirring in the vinegar mixture.

Set prepared sushi rice aside to cool.

Lay a sheet of nori on top of a sushi mat.

Evenly spread about ½ cup sushi rice on top of the nori.

Arrange vegetable sticks close to one edge of the nori.

Lift one edge of the rolling mat and tightly roll up to the other end.

Repeat for the remaining ingredients.

Slice each sushi roll into 6 pieces and transfer to a serving platter.

Garnish with black sesame seeds.

Serve with soy sauce and prepared wasabi on the side.