Cook 2 C. of sushi rice (short grain) in 4 C. of water until all the water is absorbed. Refrigerate the rice for at least half an hour.
Steam 2-3 Beets until fully tender. Drop into cold water. When they are cook, peel then and cut into long rectangles — like thick cut french fries.
Cut 1-2 carrots into thin julienne strips.
Cut a head of red cabbage in half, then shred one half to make 1 C.
When the rice is cool, transfer it to a bowl and combine with 1/4 C. rice vinegar mixed with 1 t. of salt. Use your hands to mix the rice well.
Place individual sheets of Nori seaweed down on a sushi roller. Cover the sheet evenly with rice except for a one-inch strip on one end. Wet your fingers to keep the rice from sticking to them.
Make a row of beet strips, one of carrots, and then sprinkle shredded cabbage generously on top.