Hand Rolled Sushi

Lay a bamboo sushi mat on a cutting board with one of the short sides facing you. Cover the surface of the mat with plastic wrap.

Place a piece of nori on the mat, with the shiny side down and one of the short sides toward you.

Wet your hands (a bowl of warm water with a splash of rice vinegar helps here) and pick up about ½ cup of rice. Wearing non-latex food service gloves works well too.

Spread the rice evenly with your hands over the surface of the nori.

Near the end closest to you, lay a few strips of fish and some avocado and cucumber across the entire width of the rice.

Using your finger, wet the bare strip of nori to ensure it will seal the roll.

Lift up the edge of the bamboo mat closest to you and tuck your thumbs underneath.

Use your fingers to hold the fillings in place while you roll the mat away from you to enclose the filling in nori.

Continue to roll the mat away from you, pressing gently and pulling slightly toward yourself at the bottom, to shape the roll.

Remove the bamboo mat.

Wipe the blade of your sharp knife with a wet paper towel or kitchen towel. Cut the roll in half crosswise, and then slice each half into three or four rounds.

Sprinkle with roe, scallions, and/or sesame seeds, if using.

Serve with soy sauce for dipping and wasabi and pickled ginger, if you like.