Choose the filling of your choice e.g. salmon, avocado, carrots, etc... Maki are made with only 1 filling. You will also need a rolling mat.
Cut the seaweed in two equal halves and place one half on the bamboo mat.
Take 80g of cooked sushi rice and gently spread it over the nori sheet with lightly oiled hands, leaving 1cm clear at the top of the nori.
Add your ingredients lengthways on top of the rice and start rolling up the ingredients with gentle pressure.
Once sealed, cut the roll into 6 pieces with a sharp knife. You can also use the whole nori sheet, spreding more rice and using several fillings. This makes bigger rolls which are called futomaki.