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I used ume vinegar to make slightly pink colored sushi rolls.
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If you don't have any ume vinegar just 4 tablespoons of regular vinegar.
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Cook the rice.
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Mix the ingredients together.
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Swirl the ingredients onto the hot cooked rice, and mix it in using a cutting motion to make the sushi rice.
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Cool the rice down.
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While the rice cools, make the fillings ready.
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You can use cooked egg, crabsticks, green beans, spinach, carrots, sakura denbu (pink dyed flaked sweetened codfish), canned tuna or anything you like.
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Put a sheet of nori on a sushi mat and spread sushi rice on it thinly.
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Leave a 2 cm gap on the top edge.
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Put on the filling ingredients and roll it all up.
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Leave the roll with the seam side down for a while to let it settle.
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Don't try to cut through in one motion.
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Use a sawing motion.
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Keep a moistened paper towel nearby and wipe the blade between each cut.
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Wrap each cut roll in plastic wrap, and freeze.
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On the day you need them, defrost each roll for 2 and a half minutes at 500 W, then leave with the wrap on for 20 to 30 minutes.
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Make the other things to pack in the bento box in the meantime.
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Pack everything in the bento box and it's done.
