Rinse the rice with several changes of cold water until all of the starch powder is off and allow it to drain for at least 20 minutes. (This is a good time to prep your vegetable fillings listed below)

Bring to a boil over a high heat then reduce to the lowest setting. Cover tightly and let cook for 12 minutes. Do not stir; this causes more of the loose starch that you removed when you rinsed the rice. Remove from the heat and allow to sit for another 15 minutes while you measure and mix until dissolved;

Put the rice into a shallow container. A cake pan works well. Pour the vinegar mix over the rice and toss with a wet wooden spoon. Cover the rice with a damp cloth to prevent evaporation, do not refrigerate.

Japanese pickled ginger, peeled cucumber, sliced lengthwise, mushrooms, peppers, pickles, chopped olives, green onions, vegan cheese, or just about any salad type vegetable you like.

Place a nori sheet on a bamboo rolling mat (I just use a kitchen towel) about a half inch from the end facing you. Spoon out half (about 1 cup) of the prepared rice onto the sheet and spread it evenly with the back of a wet wood spoon to all of the edges, except the back. Leave about ½ inch of the sheet exposed so that the roll will seal.

Spread out the fillings in a narrow row across the center of the rice. Pick up the mat or (towel) and tightly roll away from you. Make sure as you roll that the mat doesn’t get rolled up into the sushi.

Transfer the sushi “log” on to a cutting board and slice it with a sharp knife crosswise in half. Cut each half in half again, and again, until you end up with 8 pieces of sushi. Place on a covered plate and refrigerate until ready to serve.