Step-by-step making sushi rolls
Prep your station. Lay your bamboo mat on a cutting board. Have your fillings ready in thin strips and a small bowl of water to wet your fingers.
Place the nori. Put one full-size Kimnori sheet on the mat with the shiny side down (the dull side will face up and the rice will stick to it).
Wet your hands. Dip your fingertips in the water (or tezu — a little rice-vinegar water). This prevents rice from sticking to your hands.
Spread the rice. Grab about ¾–1 cup of sushi rice (adjust by how full you want the roll). Spread a thin, even layer of rice over the nori, leaving about a 1-inch strip of nori free on the far edge (the edge farthest from you) so the roll can seal. Don’t pack the rice — press lightly.
Add fillings. Place a line of your chosen fillings along the near edge (the third of the nori closest to you). Keep fillings centered and don’t overstuff.
6. Start to roll. Lift the near edge of the mat with your thumbs while holding the fillings in place with your fingers. Fold the nori over the fillings and continue rolling forward, using the mat to gently but firmly shape and tighten the roll as you go. When you reach the bare 1-inch strip of nori at the far edge, dab a little water on it to help seal the seam.
7. Shape and press. Once sealed, press the mat around the roll to form a neat cylinder (don’t squeeze too hard — you want compactness without squashing the fillings).
8. Cut the roll. Use a very sharp knife. Wet the blade (dip in water and wipe off excess) before the first cut. Slice in a single smooth motion rather than sawing back-and-forth; wipe/rinse the blade between cuts for clean pieces. Typical full rolls are cut into 6–8 pieces.
9. Serve. Arrange sushi pieces on a plate and serve with soy sauce, wasabi, and pickled ginger.
Advantages of using Kimnori Sheets
Use Twice Roasted Sushi Roll Nori Sheets from Kimnori for the best sushi rolls. Kim Nori sheets do not burst easily when making sushi rolls. We highly recommend using twice-roasted sheets.
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