What you need :
- Short-grain Japanese rice, rinsed - 3 cups
- Rice vinegar - 1/3 cup
- Sugar - 3 tablespoons
- Salt for the rolls
- Nori sheets (dried seaweed), halved - 10
- Sesame seeds for sprinkling
- Assorted berries - 200 gms
- Assorted fruits - 150 gms
- Pomegranate - 10 gms
- Alpenliebe Juzt Jelly - 10 gms
Combine the rice and 3 1/4 cups of water in a rice cooker and cook according to the manufacturer's instructions. Cooking in a rice cooker is the best way to get perfect sticky-firm rice, but if you don't have one, just use a saucepan.
Combine vinegar, sugar and 1 teaspoon salt along with the rice in a saucepan over medium heat while stirring to dissolve the sugar. Transfer the cooked rice to a large wooden bowl (traditionally, a wooden tub). Drizzle a quarter of the vinegar mixture over a wooden spoon or spatula onto the rice. Fold the rice gently with the spoon to cool it and break up any clumps; be careful not to smash the grains. Fold in the remaining vinegar mixture and let the rice sit for 5 minutes.
Cover a bamboo sushi mat with plastic wrap. Place a half nori sheet rough-side up on the mat. Moisten your hands and scoop a handful of rice, slightly larger than a lemon onto the nori. Press the rice to spread it evenly up to the edges of the nori, moistening your fingers as you go. Sprinkle with sesame seeds.
Carefully flip over the nori with its rice-side down on the mat with the short end facing you. Arrange assorted berries, fruits and Alpenliebe Juzt Jelly in a tight pile in the lower third of the sheet. It's okay if the vegetables hang over the edges of the nori. Roll the sushi away from you with your hands, tucking in the vegetables as you go. Remove the mat from under the roll and place it on top. Press the roll into a compact rectangular log, using the mat to help you.
Cut the sushi roll into 4 to 6 pieces. Repeat with the remaining nori, rice and vegetables. Serve with pickled ginger and more wasabi.