I found this recipe on the pack of a package several years ago
and it works wonderfully
Cook 2 cups Nishiki or Botan Calrose rice as package directs.
Turn cooked rice into large, nonmetal bowl separating kernels.
Pour 1/2 cup Seasoned Rice Vinegar ( or 1/3 cup regular rice vinegar
mixed with 3 tablespoons sugar and 1 1/2 teaspoons salt) evenly
gently fold to combine.
Let rice cool to room temperature.
(I used raw sugar and heated the vinegar, sugar, and salt just
till warm to aid in mixing these ingredients.)
To roll you can do it two different ways.
you can use a bamboo roller (which are fairly cheap) place a sheet
of Nori shiny side down on bamboo roller lining up short edge with
the bottom of the mat.
Moisten hands with water.
Place about 1 1/2 cups rice mixture on nori.
Press rice to side and bottom to cover about 3/4 of the nori leaving
edge of nori furthest from you clear.
Place filling (I used portabello mushrooms strips, green onions,
spinach strips, and pickled ginger) in a line across center of rice.
Hold line of ingredients firmly in place with fingertips.
Using thumb, push up and turn mat edge nearest you up and over filling,
pressing firmly to enclose filling and lifting mat while rolling
to keeping from rolling in sushi roll.
Unroll mat and wrap sushi in plastic wrap.
The other way is a hand roll which to me was eaiser.
Place half a sheet of Nori shiny side down in the palm of your
Spread the sushi rice on half the sheet add your filling.
Roll nori, starting at rice covered bottom edge, point the corner
edge toward the center, and roll to form a cone.