Prepare the mat Place the bamboo mat on a flat surface with the bamboo slats running horizontally. For easier cleanup, you can cover the mat with plastic wrap.
Place the nori Lay a sheet of nori (seaweed) on the mat, shiny side facing down.
Add rice Spread a thin, even layer of sushi rice over the nori, leaving about 2 cm of space along the top edge.
Add fillings Arrange your desired fillings, such as cucumber, avocado, crab, salmon, or egg, in a horizontal line across the centre of the rice.
Begin rolling Lift the edge of the bamboo mat closest to you and fold it over the fillings. Use your fingers to keep the fillings in place while gently pressing the mat to shape the roll.
Continue rolling Roll forward while applying light, even pressure until the sushi is fully rolled. Seal the roll by moistening the exposed edge of the nori with a little water.
Shape and cut Gently squeeze the roll with the mat to create a compact shape. Remove the mat and slice the roll into bite-sized pieces using a sharp knife.
