Step 1
Rinse the rice thoroughly under cold water until the water runs clear. Drain well.
Step 2
Cook the rice using a rice cooker or in a pot with the appropriate water-to-rice ratio. Let it rest after cooking for 10 minutes.
Step 3
In a small saucepan, combine vinegar, sugar, and salt. Heat gently until the sugar and salt dissolve. Do not boil.
Step 4
Transfer the cooked rice to a large bowl. Gently fold in the vinegar mixture while fanning the rice to cool it quickly.
Step 5
Cut the cucumber, carrot, and tofu into long thin strips for filling. Set aside all the fillings near your rolling area.
Step 6
Place a bamboo sushi mat on a clean surface. Put a sheet of seaweed on the mat, shiny side down.
Step 7
Spread an even layer of rice over the seaweed, leaving a 1-inch space at the top. Press gently but firmly to flatten.
Step 8
Place a few strips of cucumber, carrot, and tofu horizontally across the center of the rice layer.
Step 9
Roll the mat slowly, applying gentle pressure to shape the roll tightly. Moisten the top edge with water to seal the roll.
Step 10
Cut the roll into 6-8 equal pieces using a sharp, wet knife.
Step 11
Serve with soy sauce, wasabi, and pickled ginger if desired.
