Made my first ever sushi roll, any pro tips how to use less rice while containing a solid structure?

22 comments

1. Sushi chef here

   You don’t have to cover the entire nori sheet

   Just sporadically put 1 layer of rice should be enough

   Me and friends make jokes before and try to put only 50 grain of rice in nori to make rolls , and trust me you can

   Also practice make perfect

   If rice too sticky , use plastic gloves

2. Make them bigger! As in more ingredients, you’ll find that you still equally cover the roll but the ratio of ingredients to rice becomes larger

3. Looks good OP! Good job

4. I try to spread the rice about one-grain thick.

5. Nice job!!

6. That shrimp tempura looks to die for!

7. They look dank af.

8. I would eat this 🙂

9. Make it 1 grain thick. There will be empty spots but its fine dont stress it too much. I used a spoon to drag it around the sheet but i am just doing it at home for fun. Idk what the pros do.

   Just dont worry about covering it so much that you cant see the nori under the rice. It doesnt have to be that precise. I think thats why you have it so thick.

10. No advice here, just wanna say it looks great! Made me hungry lol.

11. Looks better than our first time making sushi. Lol.

12. maki ebi is so cool, you use your sushi roller to stretch out the shrimp to the size of the nori. 10/10 recommend

    edit: spelling error

13. I’d suggest deveining the shrimp!

14. Looks good

15. No teradactyl sashimi!? 🤨

16. Use half sheet nori and do more filling.
    Use less rice – Adding miola to rice while cooking helps u spread rice more thinly but it is harder to make roll

17. Work quickly when the rice is ready (let it cool some but only for 5 minutes or so) otherwise it will become harder to work with and won’t stick as well and the structure won’t be as solid.

18. Looks great!

19. use a half nori sheet with 100g of rice spread 1-2grains thick over the entire thing, with a very small lip of rice hanging over one edge. use gloves with a couple drops of oil spread over your hands if it’s too sticky with bare hands.

    roll the ingredients with the lip of rice on the far side so that you roll into it (will make a stronger seal and prevent any dark nori line from showing). make sure you squeeze the roll tightly, the looser the roll the more it will fall apart when you cut it.

20. Put a skewer through the shrimp to keep it strait when you fry it.

21. Terrible. Send it my way to dispose of properly down my gullet

22. For your first roll I’m hella impressed, amazing job op