| Start out with a half sheet of nori just like you would if you were making a standard roll. |
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| Coat the whole sheet of nori with rice. I tend to put a bit more rice at the top than at the bottom, overlapping the top of the sheet by a quarter inch or so. When you're rolling the sushi up, this aids in covering all of the nori so all you see is rice, even on the bottom of the roll. Cover the top with saran, or apply a bit of tezu. I usually don't use any saran wrap, but I show it here because lots of people find it helpful in keeping the rice from sticking all over the rolling mat. |
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| Flip the nori and rice over. About 2/3 of the way down, apply the desired amount of wasabi. |
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| Add your ingredients. A bit of lettuce overlapping the ends makes the cut sushi look very nice. |
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| Carefully begin rolling up the roll, making sure you're un peeling the saran wrap off the rice so you don't roll it up in the sushi. Roll from the end without the extra rice on it. Roll it a bit, apply pressure, then roll a bit more, and continue in this manner until the entire roll is compressed and you've ended up with the roll inside the saran wrap. |
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| Here's what it will look like before you cut it. At this point, you can coat the roll in masago, tobiko, furikake, or sesame seeds for a bit of color, flavor, and crunch. Cut in the same manner you cut your standard thin rolls. |
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