Boil the Sushi Rice until tender. Then let it cool.

Gently place 1 seaweed sheet on a hard surface and evenly spread 1/3 of the Sushi Rice onto it. Smooth out the rice until it is flat.

Slice the avocado, mushrooms, and spinach then place them in a straight line (side by side) onto the Sushi Rice.

Tightly roll end to end of the seaweed with all ingredients then slice with a sharp knife.

Repeat this process for the other 2 seaweed sheets.

For the Dipping Sauce: Combine all ingrendients together in a small bowl then whisk until smooth.