[Vinegar mix] Put everything in a pan and turn on the heat to medium. Stir until the sugar and salt has dissolved and the mix is transparent.
Cook the rice with a little less water than usual. I don't have a sushi rice tub, so I just transfer the cooked rice to a bowl. Add the vinegar mix and mix.
Place the fillings on dishes, and then just roll and eat.
[Fillings] Roll whatever you like, such as shrimp & avocado; tuna mayo & daikon radish sprouts; shiso & umeboshi & cucumber; fresh tuna & avocado
The accompaniments that come in the sashimi packs can also be used as fillings, or just pour over dressing and eat like a salad.
Story Behind this Recipe
I have hand-rolled sushi for Setsubun rather than Ehomaki, as I can enjoy lots of different flavors. I can never remember what fillings to use, so I wrote them down.
The golden ratio for sushi rice is 180ml vinegar: 135g sugar: 35g salt. I couldn't possibly make this much at home, so I adjusted the amounts for home-use. Apparently it will keep in the freezer for a week though.