Keep your first maki roll simple: seasoned rice, cucumber, avocado and carrot, rolled firmly and sliced with a clean, damp knife.
Give the rice its own time
Choose a sushi rice recipe and follow its water and resting instructions before thinking about fillings. Once cooked, season it gently and spread it in a wide bowl. A folding motion keeps the grains intact; vigorous stirring turns the surface pasty.
Set out the nori, bamboo mat, fillings and a small bowl of water for your fingers. The seasoned rice should be cool enough to handle comfortably. Keep it covered while you cut the vegetables.
Use less filling than you think
Cut cucumber, avocado and carrot into narrow strips. Pat wet vegetables dry. A few pieces of each are enough: too much filling makes the roll difficult to close.
Place the nori on a bamboo mat and spread a thin layer of rice, leaving a bare edge for sealing. Keep the filling in one line. Lift the mat over it, then roll forward with gentle, even pressure.
Cut, then adjust
Use a sharp, damp knife and wipe it between cuts. If the first roll is loose or overfilled, eat it while making the next one. Small adjustments are easier to understand after you have seen a slice.
Cut the roll in half, then divide each half into smaller pieces. Serve soon after making, with soy sauce alongside. Look at the cut ends before starting the next roll: they show where the rice is too thick or the filling has slipped.
