Once your rice is slightly cooled and you have everything else set up, it is time to assemble your sushi. With a spoon, begin slowly spreading the rice out onto the Nori sheet. Remember, the thicker the layer of rice, the larger your rolls of sushi will be. Cover about 3/4 of the sheet, leaving the 1/4 of the sheet the furthest away from you empty. Now lay your ‘toppings’ onto the rice. We used smoked salmon, red pepper, cucumber, but you can use anything you like really.
Using the sushi mat as a guide, hold the ‘toppings’ with your fingers and begin rolling the mat forward with your thumbs. Do this far enough to get a little roll, then let go of the mat and keep rolling forward until you get a nice roll of sushi. Dip the tips of your fingers into a bit of water and use them to seal the end of the Nori sheet. For each sheet, dip your sushi mat into cold water and place it on your cloth. This helps the Nori stick to the sheet so you can work with it. Once you’re done rolling your sushi, put them in the fridge with saran wrap until ready to serve. Then cut up the ‘logs’ of sushi and serve with soy sauce or Wasabi. This makes a great appetizer for a crowd, or a tasty, healthy dinner for the family. This is also a great date night-in recipe for two! Enjoy! Here are my lovelies, who did indeed enjoy it 🙂