Rinse the Rice: Rinse 1 cup of short-grain sushi rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.

Cook the Rice: Add the rinsed rice and 1 ¼ cups of water to a pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes. Let it sit for 10 minutes off the heat.

Season the Rice: In a small bowl, mix 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and ½ teaspoon of salt. Gently fold this mixture into the cooked rice using a wooden spoon or spatula. Let the rice cool to room temperature before assembling your sushi wraps.

Lay Out the Nori: Place a sheet of nori on a clean, flat surface. If you’re new to this, you can use a bamboo mat or a piece of plastic wrap to help with rolling.

Spread the Rice: Wet your hands lightly to prevent sticking, then spread a thin, even layer of sushi rice over the nori, leaving about 1 inch of space at the top edge.

Add Fillings: Layer your favorite fillings (e.g., cucumber, avocado, carrots, tofu, or smoked salmon) in a horizontal line across the center of the rice.

Roll It Up: Carefully lift the bottom edge of the nori and fold it over the fillings, tucking them in tightly. Continue rolling until you reach the top edge. Use a bit of water to seal the nori if needed.

Slice the Wrap: Use a sharp knife to cut the sushi wrap into bite-sized pieces. For clean cuts, wipe the knife with a damp cloth between slices.

Arrange and Garnish: Place the sushi wrap pieces on a plate and garnish with sesame seeds, chopped green onions, or a drizzle of spicy mayo.

Serve with Sides: Add small bowls of soy sauce, pickled ginger, and wasabi for dipping.