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For a quick and impressive hand roll, cut your fish into thin strips. Take half a sheet of nori, and lay rice in a small triangle on one end. Arrange the fish and assorted toppings in the center, then roll the nori into a cone shape, pressing gently to secure. Be cautious to prevent fillings from spilling out and to keep it tight for presentation.
Crafting Maki Rolls
Using a bamboo sushi roller, line it with plastic wrap for easy cleanup. Spread a thin layer of rice onto half a sheet of nori, sprinkling with sesame seeds for added flavor. Flip the nori and layer fish and vegetables in the center. Roll the bamboo tightly from the edge, pressing evenly to shape the roll. Slice into even pieces, wiping your knife between cuts to maintain clean edges.