Vegetable Maki

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5 cups Basic Japanese White Rice

2 tablespoons rice vinegar

2 teaspoons sugar

1/2 teaspoon kosher salt

1 cup finely chopped fresh shiitake mushrooms (about 2 1/2 ounces)

1/2 cup finely chopped carrot

2 tablespoons sesame seeds, toasted

1 tablespoon low-sodium soy sauce

1 tablespoon mirin (sweet rice wine)

6 nori (seaweed) sheets

6 tablespoons Ponzu Sauce

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