Rinse the sushi rice under cold water until the water runs clear. This removes excess starch.

In a medium saucepan, combine the rinsed sushi rice and water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 20 minutes or until the water is absorbed. Remove from heat and let it sit, covered, for 10 minutes.

In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice, being careful not to mash the grains. Allow the rice to cool to room temperature.

Place a bamboo sushi mat on a clean surface and lay one sheet of nori, shiny side down, on the mat.

Wet your hands to prevent sticking, and take a handful of sushi rice, spreading it evenly over the nori, leaving about 1 inch at the top edge.

Spread a thin layer of basil pesto over the rice, followed by a layer of roasted red peppers, fresh mozzarella, and arugula. Season with salt and pepper to taste.

Starting from the bottom edge of the mat, carefully roll the nori away from you, tucking it tightly around the filling. Continue rolling until you reach the top edge of the nori. Use a little water to seal the edge.

Use a sharp knife to slice the roll into bite-sized pieces. Wipe the knife with a damp cloth between cuts for cleaner slices.

Repeat with the remaining sheets of nori and fillings.

Drizzle the sushi rolls with olive oil and balsamic glaze before serving.