3 3/4 cups Japanese sushi rice

3 3/4 cups water (or 5 rice maker cups)

1/2 cup rice vinegar

4 tablespoons sugar

1 teaspoon salt

10 sheets toasted nori, each cut in half lengthwise

1 kirby cucumber or 1/2 regular cucumber, seeded and cut into matchsticks

1 carrot, cut into matchsticks and blanched

1 small yellow bell pepper, stemmed, seeded and cut into matchsticks

4 scallions, trimmed and cut into matchsticks

1 (4-inch) piece daikon, peeled, and cut into matchsticks (or pickled daikon or 6 red radishes)

1/2 firm-ripe Hass avocado, peeled, thinly sliced lengthwise, sprinkled with lemon juice

1 small yam, cut into matchstick and blanched

Rinse the rice several times in a large bowl, until the water that drains off of the rice is almost clear. Transfer the rice to a colander and let drain for 1 hour, undisturbed. Transfer the rice to a rice cooker, add the water, cover, and cook as directed by manufacturer's directions.

While the rice is cooking, bring rice vinegar to a boil in a small saucepan, and then remove from the heat. Add sugar and salt and stir until dissolved. Allow to cool to room temperature.

When rice is done, allow cooked rice to remain in rice cooker for 10 minutes. Transfer rice to a large shallow mixing bowl so that rice forms a mound in the center of the bowl. Gently cut into rice with a wooden paddle and pour cooled vinegar mixture over top of rice. “Cut” rice several times to evenly distribute vinegar mixture, then allow to cool. Gently turn rice over from time to time with paddle so that rice cools evenly. When rice has cooled to body temperature, it is ready to use for sushi rolls.

Place the sushi mat with the slats running crosswise directly in front of you on a clean work space. Lay a sheet of nori shiny-side down and lined up with the closest edge of the mat. Lightly moisten fingers with water, and evenly press about a ball of rice about the size of a lemon onto the nori, with 1 1/2-inches uncovered at the far edge.

Line up the fillings about 1-inch from the closest near edge, evenly across the rice. Leave 1-inch of rice uncovered at the far edge.

Beginning with the near edge of the mat, tightly roll up the nori, rice, and fillings into a cylinder. Firmly tug on the rounded mat over the roll as you pull on the far edge of the mat to tighten the roll. Open the mat, dab unsealed edge of nori with a bit of water and roll the sushi forward to seal.

Transfer the sushi to a plate and cover with damp paper towels. Repeat with remaining rice and fillings.

Cut each sushi roll, crosswise, into 4-6 pieces with a sharp wet knife.

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