Making the rice - combine 1.5 cups of rice with 2 cups of water and bring to a boil. Once it starts to boil, reduce the heat to low and cover, allowing to simmer for 20 minutes and stirring every 5 minutes or so. Remove from heat after 20 minutes, and whilst covered, let the rice stand for 10 minutes (to ensure the rice is fully cooked). Avoid having hard bits in the rice.

Season the rice with 1/3 cup of seasoned rice vinegar. Alternatively, season 1/3 cup of rice vinegar with 1 teaspoon of sugar and 0.5 teaspoon of sugar. Pour over rice and adjust as necessary. Remove rice from heat, add to a bowl and cover with a paper towel.

Slice your veggies vertically into matchsticks and set aside for rolling after everything is done.

Wrapping time - wrap your bamboo mat in plastic wrap to avoid making a mess. Lay a sheet of nori on top and grab your rice.

Easiest way is to make rolls with seaweed on the outside. We used cucumber, salmon and avocado.

Line it up - line up the sushi.