Rinse the sushi rice under cold water until the water runs clear.

Combine the rinsed rice and water in a rice cooker or pot and cook according to the rice cooker's instructions, or bring to a boil, then simmer for 20 minutes.

While rice is cooking, mix rice vinegar, sugar, and salt in a small saucepan over low heat until dissolved, then set aside to cool.

Once the rice is done, transfer it to a large bowl and gently fold in the vinegar mixture with a wooden spatula or rice paddle. Allow it to cool.

Lay a sheet of nori on a bamboo sushi mat, shiny side down. Wet your hands to prevent sticking and grab a handful of rice, spreading it evenly over the nori, leaving a 1-inch border at the top.

Add your chosen fillings in a line across the center of the rice.

Starting from the bottom edge, carefully roll the mat away from you, tucking the edge of the nori over the fillings to begin forming a roll.

Continue rolling until you reach the bare edge of the nori, then wet it slightly and press to seal the roll.

Using a sharp knife, slice the roll into bite-sized pieces, wiping the knife with a damp cloth between cuts for clean edges.

Serve with soy sauce, and enjoy your homemade sushi rolls.