Lay the nori→sushi rice→sesame seeds on top of a sushi mat, in that order. Leave 3 cm on the far side of the nori sheet without rice, so that you can roll it easily.
Turn it over, and lay the fillings on top of the nori. Leave about 3 cm of space from the bottom so that you can roll it!
Roll it up tightly, holding the fillings with your middle three fingers, and roll up with the palms of your hands.
Story Behind this Recipe
This is a recipe I learnt in California. These are rolls are filled with shrimp, flying fish roe and crab sticks. It might be a lot of filling, but this combination is what makes it so good. We make this a lot in my house.
-If you lay cling film over the sushi mat at the beginning, the rice won't stick to the mat once you flip it over. -Wrap the roll in cling film after rolling. It's easy to cut it if you cut it with the cling film. -This roll has avocado in it, so it's delicious if you eat it with wasabi and soy sauce.