1 sheet of nori (dried seaweed)

1 cup sushi rice

1 avocado, thinly sliced

1 cucumber, thinly sliced

1 carrot, thinly sliced

1 tablespoon of tobiko (flying fish roe)

1 tablespoon of spicy mayonnaise

Bamboo rolling mat

Sharp knife-

Small bowl of water

Prepare the sushi rice: Wash the sushi rice in a fine-mesh strainer until the water runs clear. Drain and place the rice in a rice cooker with 1 cup of water. Cook according to the rice cooker directions. Let the rice cool slightly.

Lay the nori sheet on a bamboo rolling mat with the rough side down.

Spread a thin layer of sushi rice on the nori sheet, leaving about 1 inch of nori exposed at the top and bottom.

Arrange the avocado, cucumber, and carrot slices on top of the rice in a zigzag pattern.

Sprinkle the tobiko and spicy mayonnaise over the filling.

Starting from the end furthest from you, use the bamboo rolling mat to roll the nori sheet over the filling, ensuring a tight seal.

Cut the roll into 6-8 equal pieces using a sharp knife.

Serve immediately with soy sauce and wasabi (optional).

For a more flavorful roll, marinate the avocado or cucumber in soy sauce and rice vinegar for 30 minutes before using.

Make sure the nori is damp before applying the rice, as this will help prevent it from sticking to the mat.

Roll the sushi tightly to ensure a firm and compact roll.

Dip the knife in water before each cut to prevent the sushi from sticking.

Experiment with different fillings, such as cream cheese, crab, or salmon.