Gather sushi rice, nori sheets, fillings, bamboo mat, sharp knife, and water
Cook the rice
Season the rice with rice vinegar, sugar, and salt
Let the rice cool to room temperature
Place a bamboo mat on a flat surface
Put a nori sheet on the mat, shiny side down
Wet your hands
Spread a thin layer of rice over the nori
Leave a small strip uncovered at the top edge
Add fillings in a line near the bottom edge
Lift the mat edge and roll tightly over the fillings
Keep rolling until sealed
Press gently to shape the roll
Use a sharp wet knife to cut the roll into pieces
Wipe the knife between cuts
Serve with soy sauce, wasabi, and pickled ginger