Keep your hands and knife drenched regularly to prevent sticky rice from sticking to them and keep the knife from becoming dry during preparation.

Place a sheet of nori on the sushi mat with its shiny side down. Spread a thin layer of rice onto it, leaving approximately half an inch as a border for garnishes in the center.

1. Use a Bamboo Mat

Makisu bamboo mat is the best tool to use when rolling maki (seaweed rolls) or inside-out sushi, and should be the number one tool used when rolling sushi rolls or maki (seaweed rolls). You’ll achieve perfectly formed rolls every time – an essential tool for any sushi chef or home chef alike! Easily accessible online or local grocery stores alike, makisus are typically constructed from bamboo sticks held together with cotton string that are completely food safe as well as affordable and easy to clean up afterwards!

To make a roll, begin by laying out a sheet of nori on your sushi mat, making sure the rough side faces up and that its lines run vertically rather than horizontally. Next, place a ball of sushi rice onto it and spread it out evenly using your fingertips – keeping a bowl of water or damp towel close by can help ensure the sushi doesn’t stick to your fingertips and fingers!

Once your fillings are selected, add them. Fillings can range from simple such as smoked salmon and cream cheese for Philadelphia rolls to imitation crab meat and cucumbers for California rolls. When you are ready to begin rolling, simply lift up one edge of your sushi mat and begin tight rolling the nori and rice tightly, shifting and compressing as necessary to secure your fillings within.

2. Keep the Fillings in the Center

Making sure your fillings stay in the center is key to creating the iconic sushi roll shape, and keeps ingredients from falling out when cutting your sushi roll. Therefore, to prevent your ingredients from dislodging when cutting your sushi slice, avoid cutting soft ingredients into small cubes like fish, avocado or any others and instead try to line them up along one another in relatively straight strips.

Start by gathering a mat and half of a sheet of nori seaweed. If using a bamboo sushi mat, ensure the rough side faces down toward plastic to reduce sticking. Next, dip your fingers in water to moisten them before rolling as this will prevent the rice from sticking to your hands while rolling – some sushi chefs even keep an extra bowl nearby for this purpose!

Once your hands are wet, begin distributing a baseball-sized amount of rice over the entire surface of the nori. Feel free to add as much or little rice as desired, but strive for even distribution across its entirety.

Once your rice layer is complete, begin layering your desired fillings on top. Some classic options for fillings include tuna, avocado and cream cheese – or try getting creative by using vegetables or leftover meats! Add an extra touch with soy sauce drizzle, sesame seeds sprinkles or even diced kimchi for an extra burst of flavor!

3. Don’t Stuff the Rolls Too Much

Make the perfect sushi rolls by filling your rolls with tasty fillings you already have in the pantry – this way they won’t unravel while being rolled! Just a few basic ingredients from your pantry should do.

Make sure your rice, fish and vegetables are all fresh when preparing your sushi to ensure the ingredients stay together better. Also ensure there is a bowl of water nearby to wet your hands to help avoid sticking when working with sushi rice.

Once you are ready to begin the rolling process, lay a sheet of nori on a bamboo mat so its shiny side faces down. Spread an even amount of sushi rice across it – leaving around an inch free – leaving an inch between each grain. Wet your hands to prevent sticking and start adding fillings!

Keep the meat as the thickest part of the roll until last to ensure that it will not come loose while rolling away from you. After everything is in place, use a sushi mat to roll away from you while pushing fillings back in if they shift, tightening as you go until your roll is complete and cut it into equal pieces with a knife before serving immediately.

4. Roll Slowly

No matter if you’re making cucumber, avocado, or California roll sushi at home, using slow rolling movements is vital. Slow rolling helps the sushi retain its shape without disintegrating altogether.

Begin by following the package instructions to prepare sushi rice, placing it on a clean work surface such as parchment paper or a sushi mat, and setting your nori shiny side down over it. Next, using damp hands spread an even layer of rice across it leaving a 3cm border at each edge closest to you.

Next, arrange your preferred fillings on top of the rice in an even line along the center. For vegetable rolls we suggest shreds of carrot, julienned cucumber or avocado slices while seafood lovers should opt for canned tuna, shrimp, crab sticks or sashimi as fillers.

Finally, add single grains of rice into the unfinished area of the nori as glue before beginning to roll up your sushi using your bamboo mat as a support and applying pressure as you roll. Continue pressing to ensure an even and circular shape is maintained while tightening pressure as necessary as you go along.

With some practice and patience, rolling sushi can become much simpler than you imagine and will make your homemade rolls worthy of 5-star restaurant standards. Use these helpful tips and techniques for consistently beautiful rolls every time.