Homemade Sushi

• Although I have a

  now, the first few times I made it we didn't and you can manage without. I placed one sheet of the roasted Nori onto the mat and spread a layer of the cooled sushi rice on top, to cover it completely.
  1 Pack of Nori roasted seaweed sheets, 1 Bag of sushi rice
  
• At the end nearest to me I placed a row of salmon and cucumber and then sprinkled about a teaspoon of sesame seeds over the whole lot.
  Salmon (I used about a quarter of a side of salmon), Half Cucumber, Black Roasted Seasome seeds (optional)
• Carefully, from the end nearest me, I began to roll it up as tight as I could. Making sure I tucked the salmon and cucumber in on the first roll. Once completely rolled I sealed the seaweed together with some water, using my finger. Finally, I wrapped the long sausage shape wrap tightly in cling film and placed it into the fridge.
  Prawns, Peppers, Crabsticks
• When ready to serve, I simply cut each roll into slices about 1-2 cm in depth.
• For the little rectangle-shaped pieces, I actually 'borrowed' a hack from one of the little lady's favourite You-tuber and grabbed my ice-making trays from the cupboard. I then cut some of the Nori Sheets into thin strips of just under 1cm in width. Carefully place them in the middle of each tray, before placing some salmon in and then spooning some of the rice on top. I then simply stuck the ends of the Nori sheet together using some water on my finger. Again I placed them in the fridge until we were ready to eat. To get them out I turned the ice tray upside down and carefully pushed them out.
  Pickled Ginger, Wasabi Paste, Soy Sauce