Seaweed sheets for sushi rolls (Go for a medium priced seaweed. The cheap stuff will break too easily and the more expensive stuff is for hand rolls.)
Cooked sushi rice
Avocado, cut into large quarter slices
Japanese or Hothouse cucumber (I used Japanese cucumber here), peeled and julienned
Bamboo sushi mat
A large bowl filled half way with water
While the sushi rice is cooking, I prep my ingredients for my roll as well as set up my roll-making area. In this case, I first peel and julienne the cucumber and cut the avocado.
I also prep the sheet of seaweed. Cut off 1 inch from the top.
When the sushi rice is ready, my set up looks like this. I have the bowl of water in the corner to dip my hands in to clean off rice from my hands. Dampen your hands in the bowl before handling the rice. It’ll make it easier for you to manage. Be sure that your seaweed sheet is rough side up. That’s where your rice will be going.
Gently peel the sheet up and flip onto the smooth side. Place julienned cucumber down in a horizontal row, followed by the quartered avocado slices. Don’t place your fillings in the middle of the sheet, but 3/4 down the sheet.
Lift the bamboo mat starting towards the end nearest to you while lightly curling your fingers where the filling is.
Cut the roll in half.