1. Prepare the Sushi Rice:

• Rinse the sushi rice under cold running water until the water runs clear.
• Combine the rinsed rice and water in a saucepan and bring to a boil. Reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and the water is absorbed.
• In a small saucepan, heat the rice vinegar, sugar, and salt over low heat until the sugar and salt dissolve. Remove from heat.
• Transfer the cooked rice to a large bowl and while it’s still hot, add the seasoned rice vinegar. Gently mix and fan the rice to cool it down while maintaining a glossy appearance. Cover with a damp cloth to keep it moist.

2. Prepare the Sushi Fillings:

• Slice your chosen fillings into thin strips or pieces, ensuring they are long enough to fit across the width of your seaweed sheets.

3. Assemble the Sushi:

• Lay a bamboo sushi rolling mat on a clean surface and cover it with plastic wrap or a plastic food storage bag to prevent sticking.
• Place a sheet of seaweed (Nori) on top of the plastic wrap with the rough side facing up.

4. Add Sushi Rice:

• Wet your hands with water to prevent the rice from sticking. Take a handful of sushi rice (about the size of a small apple) and spread it evenly over the seaweed, leaving about half an inch of seaweed on one edge.

5. Add Fillings:

• Place your chosen fillings on top of the rice, near the center of the seaweed sheet.

6. Roll the Sushi:

• Using the bamboo mat, carefully lift the edge of the seaweed closest to you and fold it over the fillings, tucking it tightly.
• Continue rolling away from you while applying gentle pressure to create a cylindrical sushi roll.
• Wet the exposed edge of the seaweed with a bit of water to seal the roll.

7. Slice and Serve:

• Use a sharp, wet knife to slice the sushi roll into bite-sized pieces. Dip the knife in water between cuts to prevent sticking.
• Serve your homemade sushi with soy sauce, pickled ginger, and wasabi.