Rinse the rice and add it and 3 cups of water to a medium size pan and bring to a boil over medium-high heat. Reduce the heat to low, add a tight fitting lid and cook for 30-35 minutes until all the water is absorbed.

While the rice is cooking, slice and cut the fish and vegetables and set up a station to assemble the rolls. Add the vinegar, sugar and salt to a small dish and zap it a couple seconds in the microwave to dissolve completely. Allow the vinegar mixture to cool before adding to the rice.

Transfer the cooked hot rice to a large non-metal shallow bowl and sprinkle the vinegar mixture over the top. Using a plastic or silicon spatula, slice and toss the rice gently to mix and cool it down. The grains of rice should be a little sticky and hold together when a lump is formed. You can also help the cooling and drying by fanning it with a hand-held item such as a magazine, or set up a table fan to blow on the rice as you lift it.

Lay the bamboo mat flat on a cutting board and place one sheet of the seaweed on the mat shiny side down. Spoon about a 1/2 cup of the rice onto the seaweed and gently spread it to the edges but leave a 1-inch boarder at the far end.

Add a strip of your ingredients across the end closest to you and, using the mat as your helper, begin rolling and pressing to form the roll. Continue to the far end of the seaweed, stop rolling long enough to dampen the open edge with your fingers dipped in water which will seal the roll. Place the finished roll on a plate and continue making the remaining rolls.

To serve, slice each roll in 1 or 1-1/2-inch sections and place on a serving plate with soy sauce and the remaining wasabi and ginger.