Rinse sushi rice until the water runs clear
Cook the rice according to package instructions
Mix rice vinegar, sugar, and salt
Fold the seasoning into the hot rice
Let the rice cool to room temperature
Slice fresh fish, vegetables, or other fillings
Place a sheet of nori on a bamboo mat
Spread a thin layer of sushi rice over the nori
Add fillings in a line near one edge
Roll the sushi tightly
Seal the edge with a little water
Slice the roll with a sharp wet knife
Serve with soy sauce, wasabi, and pickled ginger