If any of the steps are unclear as they are written, you can check out either my vlog or Maddie's video for a visual!
Prep all of your veggies, then heat up your rice and season with soy sauce and vinegar to add in moisture.
Place your nori sheet shiny side down, then add a thin layer of rice onto it, pressing the rice into the nori sheet and leaving a small clean edge/border along one side (so you can seal your roll later).
Layer your veggies on the roll center to the rice square you've made and parallel to your clean edge/ border.
Roll your nori over the top of your veggies, starting with the side with rice on it, rolling toward the clean edge. Make sure you're rolling it as tightly as possible so everything holds together, squeezing as you go [note#4].
When you reach the clean edge, wet that edge with a clean finger or a small brush and roll your tightly rolled sushi roll over the clean edge. Leave it sitting with the seam-side down to dry and hold together.
You can eat the roll whole, but to cut it, use a wet knife to cut down the center, then cut each half into four pieces each (to make 8 pieces total per roll) [note#5].
Serve by itself or with soy sauce, wasabi and/or pickled ginger.
Enjoy!
