Especially when you try to use Saran wrap that way
pro_questions
Just crumble it up and shove it in your mouth before anyone notices! Try #2 will be better!
Jerrymocha
Great attempt! My first rolls looked exactly the same haha. When you’re rolling the top piece over, tuck it into the filling, keep the seam at the bottom, and squish it a little. Just takes some practice and maybe a little youtube. You got this!
justletlanadoit
A little oil on the Saran Wrap and on your hands helps the rice stick to the nori and not your hands. I would start with full nori sheets, press the rice into it also in a single layer, then add toppings to the bottom, wrap upwards while tucking the fillings. Hope that helps!
arky47
looks like you’ve gutted a sheep
melofthorns
just roll the rice around the California filling bruh
UnitHuge5400
Cut as soon as you are done rolling with a knife wetted with warm water.
Looking at your roll, the rice may not have been fully cooked and/or you need a sharper knife.
Don’t use a serrated knife! Use a normal bladed knife,Get it wet first, slice. Repeat!
Edit: do you happen to have pics of you making it? Multiple hints could have gone wrong such as rice placement, rolling, etc. there are a lot of tutorial videos on YouTube. It’s how I learned to do it correct.
50-3
Yeah it’s hard to learn, plenty of people here do make it at home if you are looking for help. Just let us know what you did and how you think it went wrong.
allanl1n
Don’t use the mat on your first attempts. Just use your hand and roll it from one side to the other.
When you use the mat, u don’t see the seal.
Roll it like a rug (or a blunt) and make sure all the ingredients are tucked inside. It’s much easier when u use your hand to seal it from one side to the other. Leave enough nori to seal it like an envelope.
Goodluck
lov_-_vol
Solution, Three words
Sushi Glory Hole
lov_-_vol
100% a very sharp wet straight knife helps… back and forth only cutting a very small amount in each pass. You can cut deeper once you improve technique.
I think it also helps to let the roll rest a bit… a few minutes can really help it firm up.
lov_-_vol
I tried rice on the outside years ago and it was a disaster. I gave up and focused on nori on the outside for years. After getting better results from that for a while, I finally went to try rice outside again and it will work. But a lot of things will impact it like moisture content and temperature of the rice, how well cooked it is, and your use of vinegar, sugar and salt. I found using plastic wrap to be unnecessary (but also we just don’t’ ever have any). You might have a little rice stick to the strings but it doesn’t stick to the bamboo hardly at all (if the rice is right).
evetrapeze
I just kept on going. It takes a while, but it’s just delicious anyway.
Deijya
Rice isn’t fluffy enough. Did you rinse it well? How did you cook it?
16 Comments
Especially when you try to use Saran wrap that way
Just crumble it up and shove it in your mouth before anyone notices! Try #2 will be better!
Great attempt! My first rolls looked exactly the same haha. When you’re rolling the top piece over, tuck it into the filling, keep the seam at the bottom, and squish it a little. Just takes some practice and maybe a little youtube. You got this!
A little oil on the Saran Wrap and on your hands helps the rice stick to the nori and not your hands. I would start with full nori sheets, press the rice into it also in a single layer, then add toppings to the bottom, wrap upwards while tucking the fillings. Hope that helps!
looks like you’ve gutted a sheep
just roll the rice around the California filling bruh
Cut as soon as you are done rolling with a knife wetted with warm water.
Looking at your roll, the rice may not have been fully cooked and/or you need a sharper knife.
Best of luck!
https://preview.redd.it/v5bjbar78wxe1.jpeg?width=2000&format=pjpg&auto=webp&s=d34693ea72cdb13a88678cc402f660700fa857f1
My 100,000 attempt at making sushi
Don’t use a serrated knife! Use a normal bladed knife,Get it wet first, slice. Repeat!
Edit: do you happen to have pics of you making it? Multiple hints could have gone wrong such as rice placement, rolling, etc. there are a lot of tutorial videos on YouTube. It’s how I learned to do it correct.
Yeah it’s hard to learn, plenty of people here do make it at home if you are looking for help. Just let us know what you did and how you think it went wrong.
Don’t use the mat on your first attempts. Just use your hand and roll it from one side to the other.
When you use the mat, u don’t see the seal.
Roll it like a rug (or a blunt) and make sure all the ingredients are tucked inside. It’s much easier when u use your hand to seal it from one side to the other. Leave enough nori to seal it like an envelope.
Goodluck
Solution, Three words
Sushi Glory Hole
100% a very sharp wet straight knife helps… back and forth only cutting a very small amount in each pass. You can cut deeper once you improve technique.
I think it also helps to let the roll rest a bit… a few minutes can really help it firm up.
I tried rice on the outside years ago and it was a disaster. I gave up and focused on nori on the outside for years. After getting better results from that for a while, I finally went to try rice outside again and it will work. But a lot of things will impact it like moisture content and temperature of the rice, how well cooked it is, and your use of vinegar, sugar and salt. I found using plastic wrap to be unnecessary (but also we just don’t’ ever have any). You might have a little rice stick to the strings but it doesn’t stick to the bamboo hardly at all (if the rice is right).
I just kept on going. It takes a while, but it’s just delicious anyway.
Rice isn’t fluffy enough. Did you rinse it well? How did you cook it?