Roll the mat forward pushing down with your fingers and up with
your thumbs.
Make sure not to roll the mat into the sushi.
When you reach the end of the rice, lightly moisten the nori and seal.
Squeeze gently and remove mat.
Refrigerate first before slicing, or if serving immediately,
carefully slice the roll with a very sharp knife.
Make a paste with the wasabi powder and water and
place a dab of it on each roll. Be careful not to use too much
since it is very strong. Serve with shoyu for dipping.