Gather your ingredients. Combine the sushi rice and rice vinegar in a bowl, mixing until incorporated.

Cover a sushi mat in plastic wrap, if using.

Place a piece of nori on the sushi mat or plastic wrap, with the smooth side down.

Dip your fingers into water, and place 1 cup of rice on the nori. Use your fingers to spread and flatten the rice down, leaving a 1-inch border at the top. Ensure the rice is in an even layer. Sprinkle the rice with the bagel spice, and flip over, so the nori is on top.

Add the fillings in a horizontal line, about 1-inch wide.

Roll the sushi by lifting one edge, rolling tightly, and tucking under as you go. Seal and wrap in plastic wrap and refrigerate until all rolls are made.

Use a very sharp knife to cut roll into 8-10 pieces. Serve with ginger, wasabi and soy sauce.