Make the Rice

1. Cook the rice according to the manufacturer’s directions. Make sure to soak the rice if it is called for. Also, after the rice/water reaches a boil reduce to the lowest setting on your stove. Keep the cover on the pot, do not remove the lid, and do not stir. Let the rice sit covered for 10 minutes after cooking.
2. While the rice is cooking, mix together the rice seasoning. Combine the rice vinegar, sugar, and salt in a small microwave-safe dish. Stir the mixture then cook it in the microwave for about 1 minute, until sugar and salt are combined and no granules remain.
3. Pour the rice seasoning over the rice and fluff the rice with a fork to combine. Rice can then be used or refrigerated for later use.

Marinate the Shitake Mushrooms

1. Add the rice vinegar and soy sauce to a bowl.
2. Add the cleaned shitake mushrooms and let them sit covered in the liquid for at least 30 minutes or up to 1 day for more intense flavor. Squeeze excess liquid out of mushrooms before adding them to the rolls.

Roll the Sushi

1. Lay a sheet of nori rough side up on a bamboo sushi roller. Using the back of a spoon spread the rice over about 1/3 of the nori sheet like pictured, leaving about an inch of space before the edge of the nori sheet.
2. Add the fillings. Make a row of filling right in the center of the rice.
3. Roll the roll. Using the bamboo roller, gently roll the nori over the toppings. Using the pressure of your fingers press into the bamboo roller to tighten the sushi roll. Release and then gently roll the rest of the way.
   
4. Use a little bit of water on your hand to wet the end of the nori, then roll the sushi roll again using the bamboo roller to get the nori to adhere to itself.
5. Cut the sushi roll into 1 inch bite size slices. For younger kids, I like to do 1/2 inch slices for smaller bites. This is about half the size of a standard sushi roll. Ta-dah you just rolled a sushi roll!