1. Start with the sauce by combining the sugar, vinegar and salt over medium heat, stirring often. Continuing until the salt and sugar are dissolved in the vinegar.
  2. Allow to cool.
  3. Wash the rice until the water runs clear.
  4. Add 3 cups water to the rice and cook until boiling. Reduce heat and cook for 5 minutes. Remove from the stove.
  5. Keep lid on the rice for 10 more minutes to allow the rice to continue to steam.
  6. Combine the sauce and rice on a cookie sheet. Stir together until thoroughly mixed.
  7. Cut all fillings into long, thin spears.
  8. Lay out your sushi rolling mat horizontally, covering it with plastic wrap.
  9. Place the seaweed on the mat and spread rice over the seaweed, leaving an uncoated edge to use as a seal.
  10. Arrange the filling horizontally across the rice.
  11. Wet the uncovered edge and use the mat to roll into a tight roll. Use the wet edge to seal the roll.
  12. Cut the sushi into circular slices.

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