Rinse sushi rice under cold water until the water runs clear. Cook according to package instructions. Once cooked, transfer to a bowl and fold in rice vinegar while warm.

Prepare fillings while rice cools. Cook shrimp tempura or use store-bought. Grill or pan-cook teriyaki chicken until fully cooked. Chop vegetables into thin strips.

Lay a sheet of nori on a sushi mat. Wet hands and spread a thin layer of sushi rice over the nori, leaving a gap at the top. Place fillings in a line down the center.

Roll the sushi tightly away from you, using gentle pressure. Slice with a sharp, wet knife into bite-sized pieces.

Serve sushi on a platter with soy sauce, pickled ginger, and wasabi.