For the Rice: 

1. Rinse rice until the water runs clean. Add rice to a rice maker and cook it according to the rice maker’s instructions. Or, use an Instant Pot to cook your rice. If all else fails, cook it on the stovetop.
2. While the rice is cooking, in a small bowl stir the rest of the rice until the solids dissolve. You may want to heat this mixture in the microwave or on the stovetop if it doesn’t dissolve all the way. 
3. When the rice is done, transfer it to a bowl and mix in the vinegar mixture and the sesame seeds. Cover the rice with a damp towel until ready to use. 

Assembling the Sushi: 

1. Lay a sheet of nori onto a bamboo mat. You can also use a kitchen towel covered with plastic wrap if you don’t have a bamboo mat. Spread your rice over the close half of the nori. Top the rice with vegetables. 
2. Starting with the end closest to you, use the mat to roll the sushi all the way up. 
3. When you get to the end, brush the last bit of nori with water, and press it into the roll to seal it. 
4. Place the roll on a cutting board seam-side down. Dip a large, sharp knife in water and cut the sushi width-wise into pieces. Be sure to wipe and re-wet the knife when necessary. 
5. Repeat the process until all the vegetables and rice have been used. 
6. Serve the sushi with soy sauce, wasabi, and pickled ginger.