First, prepare the sushi rice vinegar mixture by combining vinegar, salt, pepper, sesame oil, and sugar in a small bowl. Pour the mixture into the rice and mix. Adjust the ingredients according to taste. Set aside.
On a flat surface, lay the bamboo mat and then the nori sheet with the shiny side at the bottom.
Scoop the prepared rice over the nori. Thinly spread it out covering the nori but leaving an inch space at the top.
Arrange your sliced vegetables or fruits an inch above the bottom of the rice. This is optional if you want to make rolls without fillings.
Grab the edge of the bamboo mat and roll it over the fillings. Roll the bamboo mat and squeeze it gently to keep the fillings inside.
Continue to roll and squeeze the nori while lifting the bamboo mat until reaching the end.
Repeat the process until all the rice is used.
To slice the roll, use a sharp knife and start the cut in the middle. Then keep slicing with the desired thickness.
Keep the knife wet with water with each cut or as the knife gets sticky.
Arrange the sushi rolls on a serving plate with soy sauce and wasabi. Soy sauce can be replaced with Coco Aminos.
