1. Prepare the Sushi Rice: Rinse the sushi rice thoroughly under cold water until the water runs clear. This removes excess starch. Combine the rinsed rice and 2 ½ cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for another 10 minutes. Do not lift the lid during this time.

2. Season the Rice: While the rice cooks, prepare the sushi vinegar mixture. In a small bowl, combine the rice vinegar, granulated sugar, and salt. Stir until the sugar and salt are fully dissolved. Once the rice has rested, transfer it to a large, shallow non-metallic bowl or baking dish. Pour the vinegar mixture evenly over the hot rice. Using a rice paddle or wooden spoon, gently fold and cut through the rice to distribute the seasoning and cool the rice. Fan the rice with a piece of cardboard or a fan to help it cool quickly and achieve a glossy texture. The rice should be at room temperature before rolling.

3. Prepare Your Rolling Station: Lay a bamboo sushi mat on a clean, flat surface. If you don’t have a mat, you can use a piece of plastic wrap. Place one sheet of nori, shiny side down, on the mat. Have a small bowl of water nearby for wetting your hands – this prevents the rice from sticking.

4. Spread the Rice: Dip your hands in the water to moisten them. Take about ¾ to 1 cup of seasoned sushi rice and spread it evenly over the nori sheet, leaving about a ½-inch border at the top edge (the edge furthest from you). Press gently to ensure the rice adheres to the nori, but don’t compact it too much. If desired, sprinkle with sesame seeds at this stage.

5. Add the Fillings: Arrange your desired fillings in a horizontal line across the center of the rice, about 1 inch from the bottom edge of the nori. Don’t overfill, as this makes rolling difficult. A good combination might be a few strips of avocado, cucumber, carrot, and a couple of pieces of shrimp or imitation crab.

6. Start Rolling: Lift the edge of the bamboo mat closest to you, bringing it up and over the fillings. Tuck the edge of the nori under the fillings, pressing down gently to create a tight cylinder. Continue rolling forward, applying gentle, even pressure with the mat to keep the roll compact. Once you reach the top edge, moisten the exposed nori border with a little water to help seal the roll.

7. Slice the Roll: Once rolled, gently remove the sushi from the mat. Place it on a cutting board. Using a very sharp, damp knife, slice the roll into 6-8 equal pieces. Wiping the knife with a damp cloth between cuts helps prevent sticking and gives you clean slices.

8. Serve Immediately: Arrange your beautiful sushi rolls on a platter and serve with soy sauce, wasabi, and pickled ginger.