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1
Mix together vinegar, sugar, and salt.
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2
Rinse the rice in colander and drain.
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3
Put the rice and water in medium saucepan with a tight fitting lid.
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4
Bring to a boil over high heat, reduce heat to very low and simmer, tightly covered.
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5
(For a good seal wrap the pan's lid tightly with a small kitchen towel and cover the saucepan.
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6
Make sure the towel's edges are folded up well away from the heat.)
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7
Cook until all the water is absorbed, about 15 minutes.
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8
Remove the rice from the heat (don't uncover) and set aside for 10 minutes.
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9
Fluff the rice with a fork and transfer it to a large bowl.
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10
Add the vinegar mixture and toss with the rice, using a wooden spoon.
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11
Spread it out on a parchment paper-lined baking sheet.
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12
Fan the rice continuously with a fan or magazine until cooled.
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13
Cover the rice with a damp towel.
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14
Place the sushi mat with the slats running crosswise directly in front of you on a clean work space.
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15
Lay a sheet of nori shiny-side down and lined up with the closest edge of the mat.
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16
Lightly moisten fingers with water, and evenly press about 1/4 of the rice onto the nori, with 1 1/2-inches uncovered at the far edge.
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17
Line up the fillings about 1-inch from the closest near edge, evenly across the rice.
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18
Leave 1-inch of rice uncovered at the far edge.
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19
Beginning with the near edge of the mat, tightly roll up the nori, rice, and fillings into a cylinder.
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20
Firmly tug on the rounded mat over the roll as you pull on the far edge of the mat to tighten the roll.
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21
Open the mat, dab unsealed edge of nori with a bit of water and roll the sushi forward to seal.
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22
Transfer the sushi to a plate and cover with damp paper towels.
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23
Repeat with remaining rice and fillings.
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24
Cut each sushi roll, crosswise, into 8 pieces with a sharp wet knife.
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25
Serve with bowl of soy sauce for dipping.
