Futomaki

To prepare the futomaki, place a whole sheet of nori seaweed on the specific matting (if you prefer you can cover it with clingfilm), placing the smoother shiny side downward. Wet your hands in a bowl with water, if possible add to it a few tablespoons of rice vinegar and scoop out about 100 g of sushi rice. Getting your hands wet is necessary because the rice is very sticky and so you will prevent it from sticking to your hands. Spread the rice on the surface of the seaweed (you can use a wooden spatula), leaving a couple of inches of seaweed free on the top edge. The thickness of the rice should not be too high. If you like it you can take a pinch of wasabi and spread it in the center over the rice, not much because it is spicy.
If you do not like wasabi you can skip this step.
Take about a tablespoon of fish eggs and place them in the center of the rice then place the sticks of the different ingredients in the way you like, keeping in mind that futomaki requires at least 4 ingredients inside.
You can also increase the quantity of wasabi by speading it over the surface of the fish. We filled our futomaki with salmon eggs, a surimi cut in half, fresh tuna fish sticks (but you can also use salmon) strips of cucumber, avocado, which must be soft and ripe, or carrot sticks blanched for a couple of minutes to make them tender. Remember that the sticks should be about 1 cm thick and should be placed in the center, cutting off the excess or adding a piece to cover the entire length of the roll.
Now take the bottom edge of the matting and, pressing the central ingredient inward with your fingers, wrap it up like a roll. Keep a gentle pressure on the roll so that it remains firm, until you see the strip of seaweed not covered with rice; then move the roll a little forward so that the uncovered strip of nori seaweed seals the whole thing: the moisture of the rice will act as an adhesive. At this point shape the roll by pressing evenly with your hands lengthwise.
The futomaki is ready: push in the rice grains sticking out on the sides. All you have to do is cut the futomaki: place it on a cutting board and wet the blade of the knife with the slightly acidic water; cut it in half, place the two pieces side by side then cut them into six equal parts so you get 12 pieces of futomaki.
Store them in the fridge covered with foil until serving time
it can stay maximum for one day in the fridge