1. Lay one sheet of nori, shiny side down, on bamboo sushi mat or clean dish towel. Using back of a teaspoon, spread 1 teaspoon of the miso in a single horizontal strip anywhere along the bottom third of nori. Along edge of nori closest to you, layer half of sprouts, avocado, cucumber, carrot, and bell pepper.
2. To roll, grip edges of nori sheet and sushi mat/dish towel together with your thumbs and forefingers, and press filling back toward you with your other fingers. Using mat to help, roll front edge of nori over filling. Squeeze it with the mat/towel; then lift the mat/towel and continue rolling.
3. Just before completing roll, dip index finger in water and run it along far edge of nori sheet. This will seal the seam of the roll. Cut roll into 6 pieces with sharp knife.