Start by cooking the brown rice by first rinsing the rise in a fine mesh strainer under the faucet using your hand to scour the rice. Rinse until the water runs clear.
Place the cleaned rice in a medium sized saucepan with 2 cups filtered water and a pinch of sea salt. Bring to a boil, cover with a fitted lid and let simmer for 40 minutes. Turn off the heat and let sit for about 5 minutes before removing the lid. This step prevents the rice from sticking to the bottom of the pan.
While the rice is cooking, wash and thinly slice the carrots, cucumber and avocado, keeping each vegetable in its own bowl. Wash and dry the arugula and set aside. Similarly, place the sesame seeds in a small bowl as well as the sauerkraut.
Place one sheet of nori, shiny side down, on the bamboo sushi mat. Spread about 1/3 cup of cooked rice to evenly cover the bottom 3/4 of the nori sheet, it should be about 1/4 inch thick layer of rice, using your hands to press the rice all the way out to the sides and lower edge. Intentionally leave the top 1/2 inch of the sheet without rice.
Lightly sprinkle sesame seeds all over the rice. Now about mid way up on the rice place a row of carrot, cucumber, avocado, sauerkraut and arugula. Starting from the bottom, roll up and after the first roll, pick up the bamboo mat and use that to finish the Roll. When you get to the end of the nori, wet the space without the rice lightly to help stick.