Preparation time: 1-2 hours
2 cup water
2 cup sushi rice
5 tbsp rice vinegar
2 tsp sugar
0.5 tsp salt
4-5 sheets nori
Bamboo rolling mat
Cook rice until it's done. Keep the rice warm with a lid on for 30 minutes. Put the rice into a wooden/glass bowl. Mix with rice vinegar, sugar and salt.
Let the rice cool to room temperature. To speed up the process, spread the rice out thinly in a shallow dish.
While rice is cooling, prepare your filling ingredients. Cut vegetables and meat into long thin strips.
Place a sheet of nori on the bamboo mat. Cover with a thin layer of rice (use your hands) leaving about 3/4" of nori at the top. Make a groove in the rice across the middle of the nori. Place ingredients along the groove. Roll the nori sheet from bottom to top and squeeze the roll using the bamboo mat. Squeezing the roll will help it keep shape and not fall apart when cutting. Remove the roll from the bamboo mat and slice with a sharp knife, dipping the knife in warm water in between cuts to prevent from sticking.