| 1. | Place a sheet of nori on the bamboo mat, shiny side down. |  |
| 2. | Keeping your hands moistened, put two or three tablespoons of sushi rice in the center of the nori and spread evenly over the seaweed. |  |
| 3. | Use the palm of your hand at the side of the seaweed to form a firm edge, and leave a one-inch margin at the top of the nori to seal the roll. Spread a streak of wasabi across the middle, then add layers of fish and vegetables across the center of the rice. |  |
| 4. | To roll, fold the bamboo mat so the filling is enclosed in the center of the nori. |  |
| 5. | Press the mat around the roll for about thirty seconds to shape it, then moisten the margin of seaweed and seal the roll as tightly as possible. |  |
| 6. | Remove the mat from around the roll, press in the loose ends and place it on a cutting board, seam side down. Slice the roll into one-inch rounds, using a wet, sharp knife. Do not saw, but cut firmly, straight down. |  |
