In medium pot combine rice & water. Bring to soft boil & then cover with lid. Let simmer for 20 minutes or until all the water has evaporated. (refer to specific rice brand instructions)
Juice or puree beet with 3 tbsp water until smooth.
Line bamboo mat with seaweed (shiny side up). Stir in 4 tbsp of beet juice onto rice adding more one tbsp at a time until you reach desired color. Wet hands & place about 1 cup of rice onto the center of the seaweed. Press it down until compact & covers the entire middle of the sheet. Leave about 1 inch on the top & bottom of the seaweed without rice. Flip seaweed sheet so rice is on bamboo near the bottom of the mat.
Place your fillings in the bottom third of the sheet (avocado--sliced, celery, & carrot). Begin rolling seaweed starting from the bottom using the mat to guide you. Pinch the seaweed around the fillings so that it becomes tight & continue rolling with the mat until it is fully rolled. (it helps to push down with one hand while pulling the mat with your other hand)
Cover roll with saran wrap & place seaweed seam side down. Wet your knife & begin slicing your roll into individual pieces. Remove saran wrap, serve, & enjoy!
*To get ginger & spicy mayo pink, simply use some of the leftover beet juice 1 tbsp at a time & toss with desired ingredient you want pink.