Over low flame, heat saucepan and admix rice, soysauce, salt, oil and water and stir with a ladle. Use water wisely only enough to make the rice mushy with no excess water left. Add sugar after ricr is boiled else it will not let the rice to cook.

Bring rice to room temperation and set aside.

Over a Sushi rolling sheet, spread open Nori sheet. Wet hands using water in bowl to avoid sticking rice on hands. Handle rice firmly and spread evenly on Nori sheet leaving 1/2 inch strip on 2 extreme ends.

Spread the green chutney evenly over rice.

Align the sliced cucumber, carrot and coriander. Add the optional green chili if you want.

Apply some water on the exposed ends of Nori and start rolling the sheet slowly and carefully and at the same time compacting the same with some pressure to tightly bind the Sushi. Roll till end and overlap the exposed end over the sushi.

Wet a super sharp knife with the wet towel/sponge and make 1/2-2/3 inch cuts to bring out Sushi. Before a second slice is done wipe the knife with wet towel/sponge so that there is no sticky residue else the sushi will not cut evenly and it may crack the Nori sheet.

Cutting sushi requires tremendous patience, concentration, knife skills and practice helps a lot.

Place the sushis on a plate and serve cold with Green chutney and some cucumber slices.

Enjoy Indian Sushi with skill of Japan with flavours of India. Happy Eating!!!

Special Note: Many permutation combinations can be easily tried out with own imaginations like using mushrooms, cottage cheese, boiled chicken, prawns, etc.