Toast the nori roll over medium heat for about 10 seconds. Then place onto a bamboo roller. Some peopel put plastic over the bamboo roller however I do not do this.
Add the sushi rice placing gently over approx half of the nori sheet.
Begin layering your other ingredients lengthwise.
I generally put the flatter ingredients (greens, kimchi) first and long thin ingredients last.
You can add siricha to the rice mixture or if the kimchi is spicy hold off on this.
Using the bamboo roller, fold one of the edges over and gradually begin the process of rolling the nori roll. Keep your hands wet to prevent the contents from sticking to you.
Once the roll is compact (sometimes i will push the roll backwards as i go - I think I'll do a video in the future) it is ready to be sliced. (check this out HOW TO MAKE SUSHI for now. Using a very sharp knife that has been dipped in water, begin slicing the rolls into the desired width. If it is a thick roll, thinner is easier and if it is a thinner roll, then thicker slices can apply.
Serve with soy suace and wasabi and enjoy~
Please note that the calories are appoximate as how you create your roll could vary considerably.