In a pot, combine the rice and water. Cover with a tight-fitting lid, and bring to a boil. Turn down the heat to the lowest you can make it, and steam for about 20 minutes until no liquid remains. Turn off the heat and let sit for at least 15 minutes. Transfer to a bowl where you will stir in the seasoned vinegar.

Combine the vinegar, sugar, and salt together in a pot and bring to a boil. Turn down the heat, and simmer for about 2 to 3 minutes until the sugar and salt are dissolved. Turn off the heat and let cool. Fold into hot rice until absorbed fully. Keep the rice covered with a tea towel until serving time.

Put the eggplant and kabocha slices into a deep pan. Add the soy sauce, mirin, and sesame oil. Cover with a tight-fitting lid, and cook over medium heat for about 10 minutes until tender. Finally, stir in the ginger, and cook for another minute or two to infuse the flavors.

To roll sushi, cut or tear the nori sheets into half. Add some sushi rice, then whatever veggies you like. Roll it up into a rollatini or a cone, dip in soy sauce and wasabi, and enjoy!

In a blender, combine the tofu, soy sauce, mirin, and cornstarch until creamy. In a nonstick pan, heat a bit of oil or spray with pan spray. Pour in and spread the mixture to a thickness of about ¼ inch. Over low heat, cook until bubbles form on top and looks dry. Sprinkle with black salt, and then roll up. Continue cooking for a few more minutes until the center is fully cooked. Slice into ½ inch slices.