• To begin cook rice according to package. Once cooked mix rice vinegar, salt, and sugar in a small saucepan until dissolved. Pour mixture over rice and stir well.
  

Lay out nori and place a large scoop of rice ontop of the seaweed. With wet hands pat the rice until flat and evenly pread across the seaweed, leaving an edge on the long ends.

If you want the rice on the inside of the seaweed lay a cucumber, and other ingredients you are filling the sushi with on one end of the rice making sure it the veggies or fillinf goes from one end of the roll to the other.

If you wnat the rice on the outside o f the sushi roll, do the same, but once you are done patting down the rice flip it over and then begin filing with your veggies directly onto the seaweed. Then roll. Tip: I like to sprinkle my rice side with salted sesame seeds. It looks so pretty on the outside of the roll and tastes great!

To cut the sushi rolls use a serrated knife. After each slice wet the knife again with water.

Top sushi with soy sauce, wasabi, and pickled ginger.