In a saucepan, combine sushi rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender. Remove from heat and let it sit covered for 10 minutes.

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice. Allow to cool to room temperature.

Preheat the oven to 400°F (200°C). Toss eggplant strips with olive oil and spread them on a baking sheet.

Roast for 15-20 minutes until tender and slightly golden. Remove from oven and let cool.

Place a sheet of nori on the sushi mat, shiny side down. Wet your hands and spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top.

Arrange roasted eggplant, carrot, cucumber, and avocado in a line across the rice.

Using the mat, roll the sushi tightly away from you, pressing gently to form a roll. Seal the edge with a little water.

Repeat with remaining ingredients. Slice rolls into bite-sized pieces.

Serve the sushi rolls with soy sauce and wasabi on the side.