Rinse rice 2-3 times.

Place washed rice and water into pot over high heat uncovered.

Once it begins to boil, reduce the heat to the lowest setting and cover.

Cook for another 15 minutes, then remove pot from heat and let it stand for 10 minutes while covered.

In microwave safe bowl, combine rice vinegar, salt, and sugar. Heat mixture in microwave for 30 seconds.

Transfer rice into a bowl and add vinegar mixture. Fold thoroughly to combine.

Wait until cooled to room temperature before proceeding to roll assembly.

Carrots: Cut carrots into slender strips.

Tofu: Cut tofu into slender strips.

Roasted kabocha squash: Preheat oven to 400°F. Cut squash in half and place them cut side up onto baking sheet for 45 minutes. Remove skin and slice into slender strips.

Place nori sheet rough side up on bamboo sushi mat.

Press handful of rice on the lower two thirds of the sheet.

Add fillings at the bottom of the rice.

Roll up the nori and seal with a few drops of water.

Slice the roll with sharp knife.

Serve with tamari sauce and wasabi to taste.