Press some cucumber and pepper into the rice. Top with more rice and roll the nori sheets up tightly. Chill for 30 minutes, then cut into 4cm/1½in long pieces. Cut off and discard the uneven ends.
In 1971, sushi was not widely consumed in North America. In fact, it wasn't popular at all. Chef Hidekazu Tojo, a Japanese chef new to Vancouver, British Columbia, needed to find a way in. So to ...