Rice Sushi For Serving (optional)

1. Get a medium saucepan, add water and bring it to a boil. Add the rice, swirl to coat, and lower heat to low. Cover and simmer until the water is completely absorbed and the rice is tender, which takes about 18-25 minutes. Drain off any excess water if there's any.
2. In the meantime, add vinegar, sugar, and salt to a small saucepan and heat over medium heat while stirring occasionally until the sugar and salt dissolve. Transfer the mixture to a jar or dish and cool it in the fridge until the rice is ready.
3. Once the rice is done, turn off the heat and add the cooled vinegar mixture. Stir with a rubber spatula or fork. Don't overmix. It will look wet, but it will dry up as you stir and release heat. When it's ready, it should be sticky and completely dry.
4. While the rice finishes cooking, chop your veggies thinly. If they're too bulky, they won't let the sushi roll well.
5. Now it's time to roll. Grab your sushi mat and top it with a sheet of nori. Wet your hands to prevent sticking, and pat a thin layer of rice over the nori, making sure it's not too thick or your roll will be all rice and no filling.
6. Next, arrange a generous serving of your veggies or preferred filling in a line at the bottom 3/4 of the rice closest to you.
7. Use your fingers to start rolling the nori and rice over. Once the veggies are covered, roll the mat over to mold and compress the roll. Continue until it's all the way rolled up. I find that slicing with a very sharp serrated knife yields the best results. Repeat until all rice and fillings are used up
8. Serve immediately with pickled ginger, tamari, or soy sauce, and wasabi. Best when fresh, though leftovers keep covered in the refrigerator up to 2 days.