Place one nori sheet horizontally on a bamboo rolling mat, rough side up. Wet your fingertips and spread about ½ cup / 100 g (3.5 oz) of sushi rice in a thin, even layer over the bottom three-quarters of the nori. 2.

Arrange one-quarter of the Greek olives in a horizontal line across the center of the rice, extending to the edges. 3. Tear 2 basil leaves and scatter them over the rice.

Sprinkle 1 tablespoon (15 ml / 0.5 fl oz) of the pomegranate arils over the rice, keeping them near the center. 4. To roll, place your thumbs under the bamboo mat.

Fold the bottom edge of the mat up and over, tucking the edge of the nori just past the fillings. 5. Lift the edge of the mat and continue to roll forward, applying gentle, even pressure to create a tight cylinder. 6. Gently shape the roll into a square or rectangle by pressing with your fingers on the top and sides of the mat. 7.

Let the roll rest seam-side down on a cutting board.

Repeat with the remaining to make 4 rolls. 8.

Using a very sharp, wet knife, slice each roll into 6 pieces.

Serve immediately with extra pomegranate arils for garnish if desired.

Keep a small bowl of water (tezu) nearby to dip your fingers in. This prevents the sticky sushi rice from clinging to your hands while you spread it.

Don't overfill your rolls! It makes them difficult to close and they can fall apart easily. A thin, even layer of fillings is key.