Sushi 101 Rolling Recipe

How to make it

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• Assemble ingredients and prepare your rolling station.
• Arrange bamboo mat so that the rods are perpendicular to your body. Lay nori sheet on mat with short side facing you.
• Lightly spread 1-1.5 cups of prepared sushi rice over nori, leaving a 1" wide bare strip on the short end away from you. Do not press rice.
• Arrange roll filling in a strip across the rice, about 1/3 of the length of the nori away from you.
• With the fingers of each hand holding the filling in place and your thumbs at the edge of the mat nearest you, carefull begin to pull the mat and nori over the filling (with your thumbs) while tucking the filing under.
• Once the first tuck-and-roll is completed, I like to slide my sushi back into the center of my mat to give me more room to work. Regardless, pull your bamboo mat out so it doesn't get rolled in!
• With gentle, even pressure, continue rolling the sushi up by pulling the bamboo away from you.
• Once you have successfully closed your roll, wrap the bamboo mat around it once more and gently squeeze the length of the roll to ensure it is tight and thoroughly sealed. Lightly rolling it back and forth will help achieve a nice, round log (it may be kind of square or flat).
• To serve, cut sushi log in half with a very sharp knife. Wetting the blade will prevent it from sticking to the rice as it goes through. Continue halving until you have desired number of pieces. Enjoy!
• **Sometimes, the ends can be really messy and have stuff sticking out. I like to cut just the very ends off my rolls before I cut them to serve.**