This recipe is from Galleoneers subscription kit.
Japanese soy sauce
Boil sushi rice, we eat rice so we just use ours.
Spread sushi rice across nori seaweed sheets
Lay your vegetable in the middle forming a line in the centre of the sushi.
Lift the edge of the nori seaweed sheet which is closest to you and roll it over.
Apply pressure as you roll, keeping the fillings as tight as possible.
Slice the sushi into bite sized pieces.