Once you have your tuck, move the curled single roll section of the sushi back to the edge of the mat closest to you. Continue rolling. Stop when your roll looks like the photo above. You should have at least an inch left unrolled. You will need this section to "seal" your roll shut.
You're almost done! To seal the edge of the nori paper to the roll, simply wet the unrolled portion of nori with some water (you can dab your fingers in a bowl of water and rub or sprinkle it on, or use a brush).
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