Combine the sushi rice with 2 1/2 cups of water in a pot. Bring it to a boil, then reduce the heat and cover. Cook for about 15-20 minutes until the water is absorbed. Once done, let it cool slightly.

In a small bowl, mix the rice vinegar with a pinch of salt. Fold this mixture gently into the cooked rice while it’s still warm, being careful not to mash the rice.

Lay out a nori sheet on a bamboo sushi mat or a clean surface. Spread a thin layer of rice over the nori, leaving about an inch at the top.

Place a few basil leaves, some mozzarella cubes, and tomato slices horizontally across the middle of the rice.

Drizzle a small amount of balsamic glaze over your filling.

Using the bamboo mat, tightly roll the nori away from you, pressing gently on the filling to keep it secure. Moisten the edge of the nori to seal the roll.

With a sharp knife, slice the roll into bite-sized pieces. Drizzle with olive oil, sprinkle with salt and pepper, and serve with extra balsamic glaze on the side.