Luana Carothers: There's only one way: practice, practice, practice.
Fritz Sisomphou: You can usually tell if you're putting too much or too little filling on the roll.This is how much you should put inhttp://www.mahalo.com/Image:RollFront_jh_082207.jp...Now, when it comes to the rolling partMake sure it's tight and then roll it the other way so fillings wont poke out.Goodluck:)...Show more
Ilana Gaster: Japanese Sushi Rice Ingredients-2 cups water 1 teaspoon salt 1 teaspoon sugar 1/2 sheet nori (dry seaweed) 1 cup uncooked glutinous white rice (sushi rice) Preparation-In a saucepan, combine the water, salt, sugar and nori. Bring to a boil and add the rice. Cover, set heat to low and simmer for 20 minutes....Show more
Robt Betker: Place the nori sheet on the mat evenly. Put the sumesh(rice) on the nori and spread evenly across, leaving about 1/2 -1 inch of nori on top (basically the nori away from you should be left alone without rice). That way when you! roll, the rice should spread to the edge beautifully. The amount of rice needed depends on how big a roll you're makine. About a bowl of rice makes a full sheet nori roll. Put the filling on the nori closes to you. Roll once to seal filling, roll again and glide roll through to have a beautiful finish. Ultimately, you'll need to practice a few times (not once or twice but a few dozen times) before you get the trick. Good Luck....Show more
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