Put a ½ sheet of dried seaweed (nori) on top of the mat. Place your hands under
running water, pull them away and gently clap them together to remove excess
water. Softly grab a small baseball sized [10 cm] ball of prepared sushi rice.
Lightly place the ball to the left side of the nori
and carefully spread the rice evenly from end to end covering the entire sheet.
When looking at the rice you wat to see the individual grains not a pressed
block of rice. Lightly sprinkle sesame seeds
over the sushi rice. Optionally, you can thinly spread masago
over the rice for added color
and flavor. Flip the sushi layer over so that the seaweed is on top and the rice is on
At the edge closest to you place a line of cream cheese, smoked salmon, and then english cucumber lengthwise onto the seaweed with no more than 1/3 of the nori covered (warning, if you exceed
this amount then your roll may not come together). Place your thumbs under the bamboo
mat with remaining fingers on top of the ingredients. Lift your thumbs up with the mat
roll it forward with remaining fingers lightly holding the ingredients in place until the mat end touches the nori.
Pay attention to not squish the rice. Now give it a soft
squeeze in the middle and on the ends, gently creating the roll into a square
shape. Follow this rolling process 1 to 2 more times until you
have a cylinder-shaped sushi roll. Remove the rolled sushi from the mat.
Cut the sushi roll into 6 or 8 pieces. Your knife must be sharp and moistened so
the rice will not stick to it. Place the tip of your knife into water. Lift your
knife up vertically so the water rolls down the sharpened edge to the handle.
Place your roll onto a cutting board and cut your roll in half. Make sure that
your cuts are quick. Place the tip of the knife onto the roll at a forward
angle, quickly cut forward and then back until it finally meets the cutting
board. Bring the two halves together side by side and then slice the halves to
make either 6 or 8 pieces. Turn the pieces up onto their ends and arrange them into two
even rows. Remeber presentation is very important with sushi so make sure it
looks good to the eye. Now you are ready to serve.