Place the rice and water in a medium pan and bring it to a boil, reduce the heat and simmer, uncovered for 4 to 5 minutes or until all the water is absorbed.
Cover and reduce the heat to a minimum and cook for another 4 to 5 minutes.
Remove the pan from the heat and cool, covered, for 10 minutes.
In a small bowl, cut open the seasoning Yukari, set aside.
Remove the rice from the pan and divide into two.
Put one -fourth of the rice into a small bowl with seasoning and toss well till it is evenly coated and let it cool. (shown in picture 3)
Cut 1 nori sheet into half and place 1 Nori sheet on the sushi mat (the longest side near the top and bottom like shown in picture 1)
Make small balls of the seasoned rice as show in ( pic 3) and lay it out in a star pattern. Begin to roll the mat as shown in picture 4.)
Place the rolled sushi aside like shown in picture 5.
:- In a small bowl combine vinegar, salt and sugar. Pour the other half of rice and toss well till uniformly coated
Take the other half nori sheet and spread on the mat.
Spread the white rice over the Nori leaving a 2cm border at the bottom and press down uniformly.
:- form thin layer rice ,easier to slice)
Place 3 cucumber strips at equal distance from each other.
:- Adjust the quantity of rice.
Place the first sushi roll (seasoned) in the middle over second white rice.
:- Using the mat as a guide, roll the Nori up firmly from the bottom to form a cylindrical shape (like a cigar). Squeeze it gently to make it compact like shown in picture 6
Carefully open the sushi mat, leaving the Nori sheet rolled.
Cut the sushi roll in 1 inch thick slices with a sharp and damp knife.
:- Rose Sushi is ready!!!
:- Serve the sushi with Shoshoyu and Wasabi sauce.