Wash the sushi rice under running cold water until the water comes out clear. Soak the rice for 30 minutes in cold water. After 30 minutes, drain the rice. Cook the drained rice with the water in a rice cooker. I highly recommend using a rice cooker!
Meanwhile, prepare the rice vinegar and sugar mixture. Heat up the rice vinegar, sugar, and salt in a little pot until the sugar and salt are dissolved.
When the sushi rice is cooked, place it with the vinegar mixture in a large bowl and stir until well combined. Cover with a damp kitchen towel and let it cool down.
Wash, peel, and cut the chosen vegetables.
To use the rice paper, fill a pie pan (or another large round dish) with cold water and soak one rice paper for about 2 minutes in it. You can use the rice paper when it's soft.
Place the rice paper on a clean working surface. Add about 2 tbsp sushi rice on it and flatten it with the back of the spoon (a large plastic spoon works the best). If the rice gets to try or is difficult to spread, dip your spoon into a bowl of water and try again.
Leaving about 1 cm space on the rice, place your filling on it.
Make sure to have wet hands (dip in the water bowl) and roll up the rice paper very tight into a sushi roll. Make sure that you don't break it.
Set aside and proceed with the rest of the rice.
When you are finished with all sushi rolls, you can cut them. Take a sharp knife, make it wet with water (makes it easier to have a clean cut), and cut into 2cm pieces.
Serve your sushi with wasabi, soy sauce, and sushi ginger.
You can keep your sushi rolls for up to one day in your fridge. Therefore, store the whole roll in a glass jar or plastic foil. Cut them just before eating. Otherwise, the rice will get too dry overnight.