Heat the oils in a heavy sauce pan until just smoking.
Add the rice and stir until rice pops and a nutty aroma begins to emanate.
Add the wet ingredients and cook for 35 minutes and turn heat off without removing lid for another 10 minutes.
Turn rice out on a sheet pan and allow cooling to about 100 degrees.
Take a sheet of nori and place on a piece of parchment or plastic wrap and sprinkle lightly with water.
Spread a thin layer of rice over nori and place fillings in center.
Carefully roll up and shape with your hand into a circle, square, or triangle as you please.
Remove plastic wrap and slice roll into 6-8 slices using a very sharp knife.
Serve with pickled ginger and wasabi with tamari sauce on side.