How to roll sushi

1. Spread the rice over the nori sheet, place a plastic on ur rolling mat, then put nori sheet on top of it. and spread 1 cup of cooked sushi rice evenly over the nori by pressing with wet fingerstips leaving a 1-inch border at the far edge.

2. Smear a small amount of wasbi in a line across the middle of the rice (be sparing with wasabi, it's hot)

3. Place the fillings on the rice, arrange small portions of your chosend fillings (in this case, smoked salmon slices and avocado) on top of the wasabi in a horizontal line down the centre of the rice.

4. Roll up the sushi tightly with the sushi mat to form a neatly packed cylinder (like a fat cigar)

5. Squeeze the sushi roll firmly to make sure the sushi roll is tightly packed (be careful not to squeeze too hard or you will break the sushi roll)
6. Cut each sushi roll into 1 1/2-inch rounds uisng a sharp, damp knife (its's important that you re-moisten the knife after each cut).


7. Serve the sushi with a small bowl of shoyu (soy sauce) for dipping, extra wasabi for thos who like their sushi extra hot, and slices of gari (japanese pickled ginger) for cleansing the palate between sushi pieces. You can eat sushi with your hands or with chopsticks.

with reference to : http://www.mediterrasian.com/cuisine_of_month_sushi.htm

Ingredient for this sushi, can refer to recipe on Chee Cheong Fun Salad Roll