- Cool cooked rice on a tray. Lay 1 nori sheet, shiny side down, on a flat surface. Using wet fingers, spread rice on nori, leaving a 3cm gap at top of the nori. Put filling, (salmon, veggies) about 3cm in from bottom.
Use wet fingers to spread rice
- Starting from end with filling, roll up nori, enclosing filling to about halfway. Wet uncovered end of nori with water and roll up completely to seal. Use a sharp knife to cut sushi into rounds. Serve with soy sauce.
Roll it up
If you're after some filler inspiration, check out some of our yummy sushi recipes. See linked recipes below.