In a large pot, bring water and rice to a boil.

Reduce heat to medium-low, cover, and simmer for about 25 minutes, or until the rice is tender and the liquid has been absorbed.

Remove from heat and keep covered for 10 minutes.

In a microwave-safe bowl, combine rice vinegar, sugar, and salt.

Microwave for 30-45 seconds until the vinegar mixture is warmed.

Stir well and add the vinegar mixture to the rice, tossing thoroughly to coat each grain.

Cool the rice completely.

Heat 1 teaspoon of vegetable oil in a small skillet over medium heat.

Cook the beaten eggs in the hot oil for 3-5 minutes, or until firm.

Transfer the eggs to a plate and cut into strips.

Heat 1 tablespoon of vegetable oil, sake, 1 tablespoon of soy sauce, and sesame oil in a skillet over medium heat.

Fry the eggplant in the oil mixture for 5-10 minutes, or until softened and lightly charred.

Transfer the eggplant to a paper towel-lined plate.

Mix carrot, 1 tablespoon of rice vinegar, and 1 tablespoon of soy sauce together in a microwave-safe bowl.

Microwave for 1-2 minutes, or until the carrot is softened. Drain.

Bring a large pot of lightly salted water to a boil.

Add asparagus and cook for 2-3 minutes, or until bright green.

Drain and immediately immerse asparagus in ice water for several minutes to stop the cooking process. Drain again.

Cut the avocado into 8 slices and drizzle lemon juice over them.

Lay nori sheets on a flat work surface.

Wet your hands and spread 3/4 to 1 cup of rice onto each sheet. Press the rice into a thin layer, leaving 1/2-inch exposed nori on one long side.

Prepare fillings based on roll type. California rolls: crabmeat, avocado, cucumber, carrot. Eggplant & Avocado rolls: eggplant and avocado. Pesto and Egg rolls: pesto and egg. Shrimp and Asparagus rolls: shrimp and asparagus.

For each roll, layer the chosen fillings in a thin strip along the edge opposite the uncovered edge of the nori sheet.

Transfer a prepared nori sheet to a bamboo sushi mat.

Use the mat to roll the nori and rice around the filling toward the exposed nori edge, squeezing gently.

Wet the exposed nori edge and seal the roll.

Slice each roll into 8 pieces. Repeat with the remaining prepared nori.