Slide the nori to the edge of the mat closest to you.

Central sushi bar chefs produce nori rolls and sashimi to order.

Place a piece of nori on the mat, with the smoother side down.

The trough should extend all the way across the nori.

Sushi nori are the square sheets of thin seaweed used for wrapping sushi rolls.

Try using toasted nori instead of lavash for the wrap.

Tip into a bowl and add the rice, sesame seeds, spring onions and nori.

It's a real treat garnished with toasted sesame seeds and strips of nori seaweed.

Divide the noodles between two bowls, and sprinkle with shredded nori if you like.

Cut each sheet of nori into 4 thick strips.

Set the finished roll aside and continue filling and rolling the remaining 5 sheets of nori.

Just before serving or packing in a lunch box or picnic basket, add the nori wrap.

Scoop out one section and place it on the bottom half of the sheet of nori.

Wrap each rice ball in a nori sheet.

Don't expose the nori, though; you want your filling to be enclosed in a layer of rice.

If the nori doesn't seal, dip your finger in vinegar and wet the edge of the nori.