TO PREPARE RICE:Rinse and drain rice in fresh water three times or until rinse water is clear. Allow the rice to rest for about 30 minutes. Add 2 ¼ cups water and a pinch of sea salt, then bring to a boil. Cover, lower heat, and simmer rice for about 10 minutes or until rice has absorbed almost all the water. Turn off heat and let sit for 10 minutes before removing cover. Mix sugar, salt, and vinegar, and pour over rice. Stir rice thoroughly but gently with wooden fork or bamboo rice paddle. Rice is ready to use when it has cooled to room temperature (Do not refrigerate, as this will harden the rice, making it impossible to roll).
FILLINGS: Any combination of long, thin slices of avocado, cucumber, carrot, daikon, cooked burdock root, tofu, raw sashimi-style fish, cooked shrimp, crab meat, egg, chicken…whatever you wish. Garnish with umeboshi paste, toasted sesame seeds, or your own favorite.
TO ROLL SUSHI: Place nori sheet on bamboo mat or napkin. Wet hands in cold, salted water to prevent rice from sticking to them. Spread rice evenly over the nori about 3/8 inch thick, covering all but a 2 inch strip along the edge farthest from you. Lay first choice of fillings in a row at the near edge and add garnish. Moisten the far edge of the nori with fingers dipped in water, and roll the mat firmly. Remove the mat as you go, and press the moistened end edge against the roll to seal. Place the roll seam side down, moisten knife to prevent sticking, and carefully slice roll into 6 to 8.
To serve, arrange on a platter with reconstituted Sushi Sonic Real Wasabi, pickled ginger slices, and shoyu or tamari in a shallow bowl to dip sushi slices in.