For the ones I was making today, I wanted to roll them in toasted sesame seeds, so the cucumber and avocado was rolled in the nori, and placed in the middle of the flattened seasoned rice.
Then rolled off the edge of the mat into toasted sesame seeds (I roast these in a pan now on top of the stove where I can see them - hidden away in the oven they always get forgotten and burnt).
Once rolled in the sesame I roll them in clingfilm to get the round shape, chill breifly and slice:
From raw ingredients to a canapé in under two hours. Served with wasabi, pickled ginger and soy sauce.
It's a long way from cans of peas.