1 small can wasabi
2 cups cooked rice
1 package sushi nori
1 thin strips carrot, celery, cucumber
julienned basil, cilantro
cooked shrimp or crab
Cover 2/3 (from bottom) of one sheet Nori with 1/8 to 1/4 inch thickness of rice.
Put prepared filling across middle. Place selection of filling to desired aesthetic. Roll Nori, from bottom to top, so rice surrounds filling.
Wet top end (without rice) and seal roll. Let dry.
Cut rolls with sharp, serrated knife, into 12 inch pieces. Prepare Wasabi, according to directions on can.
Serve Wasabi with Soy Soy sauce, depending upon personal taste.