You really have to smush them as you roll. Also don’t overfill.
jae343
Follow the tutorial and do it over and over with either cling film and the bamboo mat. Also make sure your knife is sharp when cutting or you end up sawing or destroying your gimbap
Far-Mountain-3412
More rice and more seaweed and you have to pack it tighter.
Fragrant_Tale1428
Looks great, though. May just need a bit of practice, like all of us at one point or another.
One option: If keeping the same amount of ingredients, you’ll have to compress the rice and stuffing a lot before you move to roll. Press down a bit before rolling forward.
Another option: Experiment with rice and stuffing quantity until you get a better feel for rolling and your rolls come out the way you want. You’ll start to develop that “feel” of a practiced hand.
Another option still: When I want to make a mega roll, I overlap two sheets to make one “long” sheet of seaweed, about 1.25 -1.5 times longer than one sheet. I glue the edge of the extra sheet on the exterior side with a smashed grains of rice so it acts like one sheet when I roll. Your roll isn’t mega. It looks normal size. But if you want to make a mega roll, this is one way. Lol
Tip for slicing: If it’s bursting when you are trying to slice it, a sharp knife helps along with dipping the knife in water after each slice to make a clean cut. This works even for loose rolls. Once the stickiness of the rice gets on the knife surface, it can make the cuts messy, and the roll can fall apart.
Easy-Concentrate2636
Did you put a layer of rice down? It looks like the middle filling is getting mixed in with the rice. I would put an even layer of rice. Then put in the fillings for middle. Don’t be afraid of rolling tightly.
ETA: also, I wonder if your middle fillings are too slender. That might be part of why they are just blending into the rice.
shiningject
What rice did you use? Brown rice? Best to use white rice / short grain rice as those are stickier.
6 Comments
You really have to smush them as you roll. Also don’t overfill.
Follow the tutorial and do it over and over with either cling film and the bamboo mat. Also make sure your knife is sharp when cutting or you end up sawing or destroying your gimbap
More rice and more seaweed and you have to pack it tighter.
Looks great, though. May just need a bit of practice, like all of us at one point or another.
One option: If keeping the same amount of ingredients, you’ll have to compress the rice and stuffing a lot before you move to roll. Press down a bit before rolling forward.
Another option: Experiment with rice and stuffing quantity until you get a better feel for rolling and your rolls come out the way you want. You’ll start to develop that “feel” of a practiced hand.
Another option still: When I want to make a mega roll, I overlap two sheets to make one “long” sheet of seaweed, about 1.25 -1.5 times longer than one sheet. I glue the edge of the extra sheet on the exterior side with a smashed grains of rice so it acts like one sheet when I roll. Your roll isn’t mega. It looks normal size. But if you want to make a mega roll, this is one way. Lol
Tip for slicing: If it’s bursting when you are trying to slice it, a sharp knife helps along with dipping the knife in water after each slice to make a clean cut. This works even for loose rolls. Once the stickiness of the rice gets on the knife surface, it can make the cuts messy, and the roll can fall apart.
Did you put a layer of rice down? It looks like the middle filling is getting mixed in with the rice. I would put an even layer of rice. Then put in the fillings for middle. Don’t be afraid of rolling tightly.
ETA: also, I wonder if your middle fillings are too slender. That might be part of why they are just blending into the rice.
What rice did you use? Brown rice? Best to use white rice / short grain rice as those are stickier.