Preparation: Rinse 2 cups of sushi rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 2 1/4 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 10 minutes. Transfer the rice to a large bowl and let it cool slightly.
Seasoning the Rice: In a small bowl, mix together 1/4 cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt. Gently fold this mixture into the cooked rice using a wooden spoon or rice paddle. Let the rice cool to room temperature.
Preparing Fillings: While the rice is cooling, prepare your sushi fillings. Thinly slice fresh fish like salmon or tuna, and cut vegetables such as cucumber, avocado, and carrots into thin strips. Have nori (seaweed) sheets ready for rolling.
Rolling the Sushi: Place a bamboo sushi mat on a flat surface and cover it with plastic wrap. Lay a sheet of nori on the mat, shiny side down. With wet hands, spread a thin layer of rice evenly over the nori, leaving about 1 inch at the top edge. Arrange the fillings horizontally across the middle of the rice. Carefully roll the mat, applying even pressure, to form a tight sushi roll. Use a sharp knife to slice the roll into bite-sized pieces. Repeat with remaining ingredients.
Serving: Arrange the sushi pieces on a serving platter. Serve with soy sauce, pickled ginger, and wasabi on the side. Enjoy your homemade sushi!
