The ingredients in this recipe can be used to make 5 crab, tuna, or salmon rolls and 5 vegetable rolls, or 10 vegetable rolls. For making an entire batch with fish or crab, you will need to double the amount. If the nori is not toasted, cook each sheet for a few seconds under the broiler or pass it back and forth over a gas flame until it stiffens slightly and is fragrant. For safety information for handling fish, see Serving Raw Fish.

Prepare:

Have ready and, if necessary, cut into 7 × 5-inch rectangles:

Have ready:

Place a bamboo sushi mat on a work surface with the slats running horizontally. Lay 1 nori sheet shiny side down on the mat with a long side closer to you. Spread ½ cup rice across the entire surface, leaving a 1-inch border at the top of the nori sheet.

To make each crab, tuna, or salmon roll, place 1 ounce crabmeat, 1 strip imitation crab, or 1 strip tuna or salmon across the center of the rice. Add 1 strip of cucumber, 2 strips of avocado placed end to end, carrot strips (if using) placed end to end, and 1 piece of green onion.

To make each vegetable roll, sprinkle the rice with sesame seeds. Top with 1 strip of cucumber, 2 slices of avocado placed end to end, carrot strips (if using) placed end to end, and 1 piece of green onion. Top with radish sprouts.

Beginning with the edge closer to you, roll up each nori sheet, using the sushi mat to squeeze along the length of the sheet to compress it into a compact roll. Continue rolling and squeezing to the end of the nori sheet. The roll should be as tight as possible. Roll back and forth gently to seal the nori. Lay the rolls seam side down on a tray, cover with plastic wrap, and refrigerate until ready to serve. You will have some sushi rice left over.

To serve, cut each roll into 8 equal pieces. Serve with:

Diners can mix the soy sauce with wasabi, to taste, for dipping.