Cook rice according to package directions.

Make sushi vinegar by combining rice vinegar, sugar, and salt in a small saucepan over medium heat until sugar dissolves (about 2 minutes). Set aside to cool completely before using in step 3 or storing in an airtight container for up to 1 month at room temperature or up to 6 months frozen.

Prepare fillings: Slice avocado into thin strips; mince onion; shred nori sheets; slice cucumber into thin strips; dice carrots into matchstick pieces (or shred them finely with a peeler); chop cherry tomatoes into quarters if desired. They're more traditional but less attractive than whole ones.

Place the nori on a rolling bamboo mat, shiny side down.

Wet your fingers and spread the rice over the nori, leaving about 1/2 inch of space at the top (you can use it for rolling up your hand roll).

Use less rice, and use seaweed wrappers.

If you have a sushi restaurant, you should use a bamboo mat and make the smallest sushi rolls.

You can use kewpie Japanese mayonnaise above rice evenly for tasty recipes.

Make a classic roll with bare hands for perfection.