Sardine Maki Sushi

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 according to the method described in the sushi rice recipe, 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.
Remove sardines from the oil and let them drain on paper towels.
Peel and grate the carrots coarsely using a grater.
Cut the cucumber, spring onions, and peppers into strips about 1 cm long.
Cut away a quarter along the long side of each nori sheet.
Mix water with a little rice vinegar, and lightly moisten your hands to prevent the rice from sticking.
Place a nori sheet with the rough side up on a bamboo mat, and spread a layer of rice over the sheet. Avoid placing rice along the top edge of the nori, about 3 cm.
Distribute sardines, grated carrots, and vegetables along the bottom edge of the sheet.
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 the sushi pieces with soy sauce, wasabi, and pickled ginger.