Make the sushi vinegar by combining the vinegar, sugar, and salt in a bowl and heating in the microwave for about a minute. Mix with the cooked rice, which should be cooked on the firm side, using a little less water than usual, then cool.
Lay a sheet of nori on the sushi mat. Cover this evenly with a thin layer of sushi rice, then sprinkle with a layer of sesame seeds. Cover with a sheet of cling film, then flip everything over (except for the mat).
Place the red leaf lettuce over the nori seaweed and then arrange the ingredients (such as smoked salmon, avocado, and radish sprouts) not in the center, but near the edge closest to you. Then roll!
Story Behind this Recipe
I tried making these when I was making ehomaki.
The trick is to place the fillings near the edge closest to you, roll everything in one go, then firmly squeeze it together (into shape). You could add mayonnaise along with the fillings or dab some on top. Use your choice of ingredients, such as ham or fried prawns. Whatever suits your fancy.