Wash rice to remove excess starch; drain well. Place rice in a large saucepan or a stovetop rice cooker, add 560ml water and bring to the boil over high heat. Cooking time will depend on the pot you are using, but generally speaking, boil the rice for 3-4 minutes, then reduce heat to low, cover and cook for a further 10-12 minutes, until there is no more water visible (rice should still be quite wet-looking). Take pot off the heat and stand, covered, for 20 minutes.
While rice is standing, make sushi vinegar by combining ingredients in a small saucepan over medium heat. Heat until sugar and salt are dissolved, then remove from heat and allow to cool.
Transfer rice to a large bowl and sprinkle over sushi vinegar. Using a rice spoon or spatula, mix sushi vinegar through rice until evenly distributed. This also helps cool rice, cover rice with a damp clean tea towel.
Prepare vegetables by cutting them into matchsticks, if needed. Any leafy greens can be simply washed. Slice fish into bite sized sashimi or batons, then place everything neatly on a platter, with shredded daikon. Place salmon roe, uni and tamagoyaki in small bowls.
To assemble, take a spare of nori, add rice and your choice of fillings, then roll into a cone and serve with soy sauce, wasabi and pickled ginger.
