Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Prepare a workstation with sushi mats, nori, sushi rice, and prepared fillings.

Prepare all fillings before beginning to roll. Cut vegetables into thin, even strips so they are easy to arrange and roll.

Cover the bamboo sushi mat with plastic wrap to prevent the rice from sticking.

Place one sheet of nori shiny side down on the bamboo mat.

Wet your hands with water to prevent the rice from sticking. Spread approximately ½ cup of sushi rice evenly over the nori, leaving a small border along the top edge.

Arrange a small amount of filling in a line across the centre of the rice. Be careful not to overfill the roll, as too many ingredients will make it difficult to roll.

Lift the edge of the bamboo mat closest to you and gently A technique used to gently mix two ingredients together to create a light fluffy consistency. Start by scooping around the outside of the bowl and cutting through the centre. Turn the bowl and repeat the process.fold it over the filling, pressing firmly to create a tight roll. Continue rolling forward, using gentle pressure to shape the sushi into a cylinder.

Using a sharp, damp knife, cut each roll into 6 – 8 pieces. Wipe the knife between cuts to create clean slices.

Serve with soy sauce and pickled ginger.