Method:

1. Rinse rice in cold water. Drain and repeat until water is mostly clear.
2. Transfer the rice to a large saucepan and add 15 1/2 ounces cold water. Bring to a boil, cover, reduce heat and simmer for 15 to 20 minutes until the rice has soaked up all the water. Do not stir. When all the water has been absorbed, remove the saucepan from the heat and leave covered for a further 10 to 15 minutes.
3. Measure the vinegar, sugar, and salt into a small bowl. Stir until the sugar and salt are nearly dissolved. Pour the vinegar mixture over the rice and fold in using a wooden spatula or Japanese rice paddle. Set aside to cool.
4. When rolling the sushi, have a bowl of warm water handy to wash any sticky rice off your hands. Place a sheet of nori onto a sushi mat or a piece of plastic wrap larger than the nori sheet. Spread an even layer of prepared rice on top of the nori, leaving at least a 1-inch strip clear at the top edge. Place your chosen fillings in the center of the nori sheet. Try to choose fillings that are contrasting colors, for visual effect.
5. Brush a little water on the edge of the nori to help the edge stick. Using the mat, fold the nori over in a single motion so that the bottom edge meets the nori at the top edge of the rice layer. Compress the rice and filling by rolling to make a tight cylinder. Fold the unstuffed strip of dampened nori over to seal the cylinder. Cut into short lengths.
6. Serve with soy sauce and wasabi paste for dipping.