Start by rinsing sushi rice under cold water until the water runs clear. Cook the rice with water in a rice cooker or on the stovetop according to package instructions.
In a small saucepan, combine rice vinegar, sugar, and salt (this enhance its flavor and stickiness). Heat the mixture over low heat until the sugar and salt dissolve.
Once the rice is cooked, transfer it to a large bowl and slowly pour the vinegar mixture over the rice, gently folding it in with a wooden spoon. Allow the rice to cool to room temperature.
Next, prepare your fillings, which can include fresh seafood like salmon or tuna, as well as vegetables like cucumber or avocado. Slice the ingredients into thin strips, making sure they are the appropriate size to fit inside the sushi roll.
Now it's time to assemble the sushi rolls. Lay a sheet of nori on a bamboo sushi mat and spread a thin layer of rice evenly on top, leaving about 1 inch of the nori uncovered. Add your desired fillings, such as thinly sliced cucumber, avocado, or cooked shrimp, in a line across the rice.
Roll the sushi tightly using the mat, applying gentle pressure to ensure it holds its shape. Use a sharp knife to slice the roll into bite-sized pieces. Serve with soy sauce, wasabi, and pickled ginger for a complete sushi experience.
