Ingredients
 Calrose brown or white rice1 cup
cooked and completely cooled
 sugar 1/4 tsp
 rice wine vinegar2 tsp
 nori (Japanese seaweed sheets for sushi)
 sushi rice
 sesame seeds
 pickled burdock
 cream cheese
cut into strips
 cucumber
cut into strips
 green onion
soft green top only
 masago (capelin roe)
optional
 wasabi
 soy sauce

cookware

rice paddle or shamoji
cup of water
sushi roller (could also use parchment paper)
1
For the sushi rice, cook the rice about 2 to 3 hours before rolling time. Once cooked, gently fluff the rice and set aside to cool. Be sure to cover it while cooling so that the rice doesn't dry out. When cooled to room temp, dissolve the sugar into the rice vinegar and stir into the rice.
2
Prep the ingredients that will go into the sushi roll. Cut the cream cheese and cucumber into strips.
3
To assemble the maki roll, start by laying out the nori onto the sushi roller or parchment paper, spread the sushi rice into a thin, even layer, then sprinkle with sesame seeds. (A fork or rice paddle dipped in water helps with spreading out the rice.)
4
Lay down the strips of burdock, cream cheese, cucumber, and green onion. Also add masago if using. Roll into an even cylinder, then cut into 6 bite-sized pieces.
5
Make a sauce by dissolving some wasabi into the soy sauce. Lightly dip sushi pieces into this sauce just before eating.