When I was younger and making sushi for the first time, I covered the entire face of the seaweed with rice… which is (as anyone who rolls sushi knows) WAY too much rice! Well don’t make that mistake! Here are some tips that I’ve learned over the years that I want to share with all of you:
- Sushi rice is sticky, as you will learn after making a batch of it following this sushi rice recipe! Which is why you will want to keep a bowl of warm water nearby for you to continuously moisten your hands as you go. This prevents the rice from sticking to your fingers and anything else you touch!
- I always cover my bamboo mat with plastic wrap before I start for easier cleanup at the end.
- Prep all of the ingredients by cutting them lengthwise to ensure ease of rolling.
- You don’t need that much rice! You only need as much rice as it takes to cover the bottom 1/3 of the seaweed with a thin layer of rice, and then another small scoop to spread a 1/2 inch trail along the top side to act as the “seal” for the roll.
- Layer your ingredients lengthwise on top of the bottom 1/3 section of rice. Don’t over-stuff your sushi either or you will end up with a falling apart burrito!
- Apply even pressure and roll away from you. When you get to the top, the roll should easily seal and be held together by the top 1/2 inch of sushi rice.
- Sharpen your knife beforehand and cut the roll into bite sized pieces in a gentle sawing motion.
Hope these tips help! If there is something additional or different that you do that you find helpful when rolling sushi, please share in the comments below!