Wash rice with fresh water until water runs clear (5-6 rinsings).

Add rice and water (1:1 ratio) to a pot and cook.

Transfer cooked rice to a bowl to cool.

Mix vinegar and sugar, then mix with the rice.

Beat egg and fry in a greased pan to create a thin omelet.

Slice carrot and egg into long, thin strips.

Lay nori on a bamboo sushi roller (or wax paper/plastic wrap) with lines in the rolling direction.

Place a 1/4 inch layer of rice on 3/4 of the nori, leaving the top and bottom edges free.

Place fish in the middle, add two strips of egg and carrots, and top with cilantro or basil.

Roll the sushi using both hands, bringing the edge closest to you up so the rice meets, leaving the rice-free edges of nori to complete the roll.

Place completed roll in refrigerator while rolling remaining sushi rolls.

To make an inside-out roll, layer rice on wax paper.

Cut a sheet of nori lengthwise in half and place in the middle of the rice.

Add fish, egg, carrots, and basil or cilantro and roll up as stated above.

Roll the outside-out roll in roasted sesame seeds.

Use a sharp knife to slice 1/2 inch thick sushi rolls.

Arrange sushi rolls on a serving plate.

Garnish with pickled ginger and soy sauce.

Serve soy sauce with wasabi pinched into a Mt. Fuji shape.