Cut nori sheet in half and place it on bamboo
mat, shiny side down. Dampen your fingers in water. Spread a thin layer of sushi
rice over the seaweed, do not cover completely. Leave a 1-inch margin at the
ends uncovered to seal the roll.
Lay tuna, salmon, avocado, and halibut and sprouts lengthwise. Sprinkle with
sesame seeds.
To roll; slowly fold the end of the mat closest to you over the filling and
tuck it in.
Use medium pressure to create compact tube. Remove the mat from around the roll,
press in the loose ends and place it on a cutting board, seam side down.
Using a wet, sharp knife, slice the roll in half then in 6 equal pieces.
Serve with wasabi, soy sauce and pickled ginger.
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