Pour sushi vinegar on freshly cooked rice, and mix them by doing 'slicing' movement with rice paddle.

Spread a bamboo rolling mat or cooking sheet, place the nori vertically with the shiny side down on it. Then spread vinegared rice evenly. Leave about 3cm strip of the nori sheet uncovered on the top.

Place the fillings (strips of tuna strip/crab stick, tamagoyaki, and cucumber) in a line until near edge of the nori sheet so that they sticks out from the edge. Make sure not to overfill the nori.

Hold the ingredients with your index finger and forefinger in both hands, tuck your thumbs underneath the bamboo mat/cooking sheet, then roll the bamboo mat and the nori sheet forward with slight pressure. Roll slowly so that the sushi is rolled evenly, and make sure that the fillings are fully covered with the rice and the nori sheet.

Wet the 3cm uncovered part of the nori sheet by wetting your fingers with cool water. Complete the rolling up of nori sheet with the bamboo mat/cooking sheet by bringing the uncovered part of the nori at the top to stick with the the back of the nori.

Place the sushi roll on a cutting board and first cut it in half with a sharp knife. Then, put the sushi halves beside each other and cut them into small slices. To cut the sushi roll smoothly, put the knife under cold water before and after cutting.

After you cut it, arrange sushi on a plate and serve it with soy sauce. You can also add wasabi and pickled ginger if you want. Then, your sushi rolls is ready to eat!