Step 1

Place a sheet of nori onto a bamboo mat, rough side-up, and with the lines running in the same direction as the bamboo mat. Add 1 cup of sushi rice and spread it out as much as you can with a rice paddle. Then, get your fingertips wet with a little water and lightly spread out the rice to all of the edges except for the one furthest from you. You’ll want to stop ½-inch from that end so the nori can seal once rolled.

Step 2

Slightly off-center and close to you, place the filling ingredients in a row. Sprinkle on some salt, if desired.

Step 3

Starting from the end by you, lift up the mat over the vegetables and begin rolling, pushing back in the filling as you go. Make sure to tighten up the roll for the best results.

Step 4

Once you’ve completely rolled up the sushi, wet your fingers and run it along the ½-inch piece of nori that was left uncovered. This will make the nori stick together and seal the roll.

Step 5

Place a sheet of nori onto a bamboo mat, rough side-up, and with the lines running in the same direction as the bamboo mat. Add 1 cup of sushi rice and spread it out as much as you can with a rice paddle. Then, get your fingertips wet with a little water and lightly spread out the rice to all of the edges. Sprinkle on some toasted black sesame seeds, if desired. Place a piece of plastic wrap over the rice and flip the nori over onto the bamboo mat.

Step 6

Slightly off-center and close to you, add the filling ingredients in a row and add a sprinkle of salt, if desired.

Step 7

Starting from the end by you, lift up the mat and begin rolling, pushing back in the filling as you go. Make sure the plastic wrap isn’t getting wrapped up in the roll.

Step 8

You can either cut it with the plastic wrap still on (the easiest way!) or remove the plastic and then cut. Either way you’ll want to run a sharp chef’s knife under cold water and cut 2-3 slices at a time. Repeat this until you have cut the roll into 8-10 pieces.

Step 9

If you left the plastic wrap on, remove it before serving.