Using a rice cooker or a stove-top method, start cooking your white rice. I've found that two rice cooker cups (¾ cup each) provides enough rice for 4-5 sushi rolls. While your rice is cooking prepare all your vegetables and clear a space for rolling up your sushi rolls.

When your rice has finished cooking, lay out one nori sheet on a flat surface. Using a plastic spatula that comes with your rice cooker), scoop out some hot, steaming rice onto your nori sheet and spread it out to cover almost all of the nori sheet, except for about 1 inch on the end farthest away from you. (See photo). You want your rice to be as thin as possible, but fully cover the nori sheet. Use the back of your spatula to smash down the rice and spread it out thinly.

Next, lay some of each filling ingredient in the middle of the spread out rice. Not too much or you wont be able to roll up your sushi.

Using your hand, get the part of the nori sheet that doesn't have rice on it wet. This will allow the nori sheet to seal together. Then, starting with the end closest to you, fold the nori sheet over your fillings and roll the sheet tightly until it seals at the end, pressing down hard at the end to help the seal stick.

Set the sushi roll aside with the seal face down so that it continues to seal.

Continue until you run out of rice or fillings.

With a very sharp knife, cut each roll into about 8 pieces.

Serve with soy sauce or your favorite dipping sauce.

Enjoy!