Follow sushi rice packaging instructions. It requires 2 cups of cooked rice.

While rice cooks, make sushi fillings. Slice avocado, cucumber, and carrot thinly for salad strips. Chop the shrimp or cream cheese for the roll.

Lay nori seaweed on a sushi rolling mat. Spread sushi rice on top of chilled nori, leaving a 1-inch border.

Start spiralizing the avocado, cucumber, and carrot slices over the rice from the middle outward. The roll can contain shrimp or cream cheese.

Spreading mayonnaise and green onions on the filling adds flavor to the roll.

First, fold the sushi mat corner nearest you over the filling. Roll the sushi into a cylinder on the mat and gently press it.

A sharp knife can cut sushi into smaller pieces after rolling it. Each roll should yield 8-10 pieces.

Tobiko—flying fish roe—can decorate your Christmas sushi roll. The holiday-themed tobiko will brighten the dish.