How to Roll Your Own Sushi!
Cook sushi rice (we used Botan rice) first (preferably in a rice cooker). While the rice is cooking, lay out all of your ingredients 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 mat and place a piece of nori on top of it shiny side down. (Nori is the seaweed that sushi is rolled in). Take sushi rice and cover about 1/3 of the nori closest to you, patting the rice down as you roll away from yourself. (Addition of seasonings, as pictured here, is optional).
Add the sushi fillings that you would like to the center of the rice you have laid on the Nori, making sure that they extend all the way to each side of the nori.
Begin to roll the bamboo mat away from you, using your other hand to hold the ingredients in.
Just as the bamboo touches the nori that is not covered in rice, pull back gentle on the bamboo mat to keep a tight seal. Continue to roll forward and gently pull back until you have only about 1/2 inch of nori left. Wet the tip f 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!
Want to learn how to make Inarizushi-No-Moto sushi rolls?! (These are tofu pockets that are fried in soy sauce)
Buy a can of Inarizushi-No-Moto and open each pocket gently with your fingers
Grab any leftover ingredients (leftover after you cut the sushi rolls from before) and stuff the pockets with rice and any fillings (fish, veggies, etc) and voila!