Rinse sushi rice under cold water until water runs clear. Cook in rice cooker or stovetop with 2 ½ cups of water for 20 minutes, then steam for 10 minutes off heat.

While rice is warm, mix ¼ cup vinegar, 2 tablespoons sugar, and 1 teaspoon salt until dissolved and fold into rice.

Place 2 tablespoons of sushi rice on plastic wrap, add filling, and shape into a ball around 1½ inches in diameter.

Roll each ball in shredded vegetables or sesame seeds, using nori strips for decoration if desired.

Serve on a platter with dips like soy sauce, wasabi, and pickled ginger.