Sushi Rolls

Cook jasmine rice according to package directions and spread onto a shallow tray or plate to cool to room temperature.

In a small bowl, whisk together rice vinegar, sugar, and salt until sugar dissolves. Pour over cooled rice and fold gently until evenly seasoned; let rest 10 minutes.

Slice protein thinly and pat dry with paper towels. Julienne or cut primary vegetable (cucumber, carrot, or avocado) into thin matchsticks. Cut green onion into lengths that span the roll.

Place one nori sheet shiny-side down on a bamboo rolling mat aligned with the edge closest to you. Wet your fingers and spread a thin, even layer of seasoned rice over the nori, leaving a 1-inch border at the top.

If using cream cheese, spread a thin line across the center of the rice. Arrange protein and vegetables in a horizontal line just below the center, keeping fillings compact.

Lift the bottom of the mat and roll tightly away from you, using the mat to shape and compress the roll. When nori edge is reached, seal with a finger dab of water. Remove mat.

Repeat rolling with remaining three sheets and fillings.

Sprinkle sesame seeds over the outside of each roll, pressing gently to adhere. Use a very sharp, wet knife to slice each roll into 6–8 pieces with one smooth motion per cut.

Arrange roll pieces on a platter. Mix soy sauce and wasabi or sriracha in a small bowl. Serve with dipping sauce, pickled ginger, and extra wasabi on the side if desired.