This tastes as good as sushi recipe restaurant or store-bought California roll. 15-20 minutes or until water is absorbed and rice is tender.
Let stand, covered, for 10 minutes. Meanwhile, in small bowl, combine the vinegar, sugar and salt, stirring until sugar is dissolved. With a wooden paddle or spoon, stir rice with a slicing motion to cool slightly. Cover with a damp cloth to keep moist. Rice mixture may be made up to 2 hours ahead and stored at room temperature, covered with a damp towel. With moistened fingers, press rice into an 8-in. Repeat with remaining ingredients to make 8 rolls.
Serve with soy sauce, wasabi and ginger slices if desired. Begin typing to search, use arrow keys to navigate, press Enter to select and submit search query. Have a recipe of your own to share? In a small pot over medium heat, add the rice vinegar, sugar, and salt and whisk to combine. Bring to a boil and continue whisking until the salt and sugar have dissolved.