Cucumber and sesame sushi rolls

Cucumber and sesame sushi rolls
3 sheets nori seaweed
3 cups cooked sushi rice
1 teaspoon wasabi paste
2 tablespoons toasted white sesame seeds
1 cucumber, peeled and seeded, then thinly sliced lengthwise
Cut each sheet of nori in half lengthwise. Place one half-sheet of nori shiny side down and lengthwise on a bamboo mat. Dip both hands in a finger bowl of water.
Using your fingers, spread about 1/2 cup of rice over the sheet of nori, leaving a 3/4-inch strip bare along the edge farthest from you.
Spread a pinch of wasabi across the center of the rice. Sprinkle the rice with sesame seeds, then arrange several cucumber strips along the line of wasabi. The cucumber should extend to both sides of the nori sheet.
Use your index finger and thumb to pick up the edge of the mat closest to you. Place remaining fingers over the fillings to hold them in place. Roll forward, tightly wrapping rice and nori around the fillings.
The strip of nori without rice should still be visible. Lightly wet several fingers and run them across this strip of nori. Continue rolling and press the moistened strip of nori against the body of the roll to seal it.
Unroll the sushi mat and place the roll on a cutting board with the seam on the bottom. Run a serrated knife under water then, without drying or wiping the knife, cut the roll into 6 even pieces. Repeat for remaining rolls.
Makes 6 rolls, or about 36 pieces.
"Vegetarian Sushi" by Brigid Treloar (2001 Periplus, $18.95)