Tips for roll twisting

Heading to a restaurant or placing an order for sushi delivery is a fairly common way to spend leisure time. However, there’s immense joy in the process of cooking it yourself, particularly when done in the company of friends or family. Yet, there are often uncertainties about the proper technique for rolling sushi by hand. Fear not! Today, we will gladly share all the practical intricacies and secrets of sushi rolling, ensuring that your rolls are always visually appealing and delicious.

What accessories do we need?

Before starting sushi rolling, it’s essential to ensure that you have all the necessary items. Following the traditional approach, a special bamboo mat is required, preferably wrapped in plastic wrap to keep it clean during the process. However, you can also use materials readily available to you, such as baking parchment or aluminum foil. The key is to layer them several times for added density.

How to roll sushi?

This task may not be the easiest, but with our guidance on properly making sushi rolls, you’ll undoubtedly achieve success! So, let’s dive into the cooking process:

1. Grab a mat and half a sheet of nori seaweed. Place it on the mat with the rough side facing the mat.
2. Proceed to evenly spread the prepared rice on top, leaving a 1-1.5 centimeter gap on one of the longer sides. Trying not to damage the layer, gently turn the nori sheet so that the rice faces down onto the mat. Before rolling the sushi, add several strips of your desired fillings to the center of the sheet. Make sure to prepare your favorite ingredients beforehand and slice them into thin strips.
3. Lift the mat from the free side and start rolling, carefully securing it with your thumbs. Once the filling is entirely covered, hold the mat in place and seal the roll.
4. Continue rolling to ensure the filling is enclosed while the rice is distributed evenly throughout the roll’s thickness. Periodically compress the roll, shaping it into either a round or square form. Interestingly, from our experience, square rolls tend to be the most compact.
5. After 5-7 minutes, slice the roll into 6-8 pieces. We suggest using a sharp knife, dipping it in a mixture of cold water and vinegar for a smooth cutting experience.
6. Sprinkle the finished rolls with sesame seeds and serve with wasabi, ginger and classic soy sauce.

Now you know how to roll a Philadelphia roll or any other one so that it looks good and does not fall apart. A little practice and your sushi will always be perfect! Soon enough, you’ll be able to conduct your own masterclass on making sushi rolls for your friends.