Step 6:

It helps if you wet down the back edge of the seaweed, to make the roll stay shut.

 Step 7:

From there, cut the roll in half, and those halves in half again. You should end up with 8 rolls of a good size, though the two end rolls may be a little bit deflated. I usually just eat them before serving. Tasty!

You can see in one of the above pictures that I also have rolls that I made with roe, or fish eggs. It's really very simple to make these, just lay out the seaweed and rice as if you were making a normal roll, spread the eggs across, roll, and top with a bit more. I also made some rolls with what was left of the imitation crab, and they turned out really well.
  
 
 Step 8:

Wasabi is important to the meal, as most people mix in a little wasabi with their soy sauce. I choose powdered wasabi as my favorite, but it can be purchased in tubes, if you wish. Some people eat ginger between pieces of sushi, but I'm not a fan, so I left that out. All there is to do now is set the table and get to the eatin'. Enjoy your sushi!