How to Roll Sushi – Woo Hoo!

Cook sushi rice (we used Botan rice) first (preferably in a rice cooker). While the rice is cooking get all of your ingredients out and slice them into long strips (Here we used: sushi grade salmon and tuna, jalapeno, mango, carrot, cucumber, and avocado).

Take a bamboo sushi rolling sheet and place a piece of nori on it shiny side down. (Nori is the seaweed that sushi is rolled in)! Take sushi rice (we used Botan Rice) and cover about 1/3 of the nori closest to you, patting the rice down as you go. (Addition of seasonings as pictured here is optional).

Add the sushi fillings that you would like making sure that they extend all the way to each side of the nori.

Begin to roll the bamboo away from you, using your other hand to hold the ingredients in.

Just as the bamboo hits the nori that is not covered in rice, pull back gently on the bamboo to keep a tight seal. Continue to do this until you have only about 1/2 inch of nori left. Wet the tip of your finger and run it along the last inside edge of the nori before continuing to roll any further. This will form a seal for the nori to stick to itself.

Slice the sushi roll into individual sections and voila!