Hosomaki Sushi with Marinated Herring

Method

Mix sugar, salt, and rice vinegar in a small saucepan, and gently bring to a boil while stirring. When the sugar and salt have dissolved, the rice marinade is ready.
Let the marinade cool before use.
Cook the rice following the instructions in the sushi rice recipe explains, or follow the instructions on the package.
Transfer the rice to a container, add a little of the marinade, and gently fold it in. The rice must not become too moist, so add the marinade gradually as needed.
Allow the rice to cool to room temperature.
Cut the marinated herring fillet in half lengthwise and chop the pickled ginger into smaller pieces.
Cut the nori sheet in half.
Mix water with a little rice vinegar, and lightly moisten your hands to prevent the rice from sticking.
Place half a sheet of nori with the rough side up on the bamboo mat, and spread a layer of rice evenly over the sheet. Avoid placing rice within about 3 cm of the top edge of the nori sheet.
Distribute the marinated herring, pickled ginger, and chives along the bottom edge.
Roll the maki almost completely using the bamboo mat. Moisten the top edge with a little water and finish rolling completely.
Cut each roll in two, then continue cutting in half until you have 8 pieces.
Serve with soy sauce, wasabi, and pickled ginger.