To prevent sticking, keep your hands moist when handling the rice. Rolling takes a bit of practice and with each roll you will get better.

You may wish to add strips of cucumber, roe, pickled ginger, and red pepper or cooked carrot strips inside your roll for added colour.

Serve with Japanese soy sauce (it is milder and sweeter than Chinese soy sauce).

1. Mix the drained crabmeat, tuna or salmon with the mayonnaise until smooth. Separate into 4 mounds (approximately 1⁄4 cup each).

2. Place one sheet of nori on the bamboo rolling mat with the shiny side facing down. Spread enough cooked sushi rice to cover the nori paper, leaving (1cm) 1⁄2 inch border on each side.

3. Make a shallow groove down the centre of the rice. Spread the fish mixture along the groove, on top of the wasabi. Lift up the edge of the bamboo mat and roll the sushi, starting from the edge nearest to you.

4. When you finish rolling, press the mat to make a round roll. Push in any rice that may be escaping from the ends. Wet a sharp knife, trim the ends and cut the roll in half and ten each half into three. Repeat with remaining 3 sheets of nori.

(Makes 24 rolls)