A thin, even layer of properly seasoned sushi rice makes a roll easier to seal and slice. Lightly damp hands prevent sticking without drowning the nori.
Prepare the roll
- Lay a nori sheet rough-side up on a bamboo mat according to the recipe.
- Moisten your fingertips lightly with clean water.
- Place small portions of cooled-to-handling-temperature rice on the sheet and spread gently.
- Leave an uncovered strip along an edge for sealing.
- Keep the layer even so fillings fit without tearing the nori.
Important consideration
Avoid leaving rice at room temperature for extended periods; cooked rice requires careful food handling.
FAQ: Should the rice layer be very thick?
No. Excess rice can make a roll bulky, hard to seal and difficult to cut.
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