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 the edges of the nori sheet and the sushi mat/dish towel together with your thumbs and forefingers, and press the filling back toward you with your other fingers. Using the 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 your index finger in water and run it along far edge of nori sheet. This will seal the seam of the roll. Cut the roll into 6 pieces with sharp knife.