Prepare the Sushi Rice:

Rinse the sushi rice under cold water until the water runs clear.

Cook the rice according to package instructions, using slightly less water than usual to achieve a firmer texture.

Once cooked, transfer the rice to a large bowl and gently fold in sushi vinegar (rice vinegar mixed with sugar and salt) while the rice is still warm. Allow the rice to cool to room temperature.

Prepare the Ingredients:

Slice the sushi-grade fish and vegetables into thin strips. Make sure they are all roughly the same size for uniform sushi rolls.

Assemble the Sushi Rolls:

Place a sheet of nori seaweed shiny side down on a bamboo sushi mat or clean kitchen towel.

Wet your hands with water to prevent the rice from sticking, then spread a thin layer of sushi rice evenly over the nori, leaving about 1 inch of the nori sheet uncovered at the top edge.

Arrange your desired fillings (fish, vegetables, etc.) horizontally across the center of the rice.

Roll the Sushi:

Using the bamboo sushi mat or towel, carefully roll the sushi away from you, tucking the filling in tightly as you roll.

Once rolled, use the mat to shape the sushi roll into a tight cylinder. Apply gentle pressure to ensure the roll holds its shape.

Slice the Sushi:

With a sharp knife, dampened with water to prevent sticking, slice the sushi roll into individual pieces, about 1 inch thick.

Serve and Enjoy:

Arrange the sliced sushi on a serving platter.

Serve with soy sauce and wasabi paste on the side for dipping. Add pickled ginger for an extra burst of flavor and freshness.

Enjoy your homemade Japanese sushi as a delicious and satisfying meal or appetizer!