Troubleshooting Sushi Rolls

Making perfect sushi rolls requires lots and lots of practice. The good news? Even practice less than perfect rolls are delicious. But if your having difficulties getting the knack of it, some of the tips below may help keep you rolling.

THIN ROLLS
My roll won’t close:
-Chances are you used too much rice and/or too many fillings. For best results, use no more than two fillings.
I have a flap of nori that won’t seal:
-Make sure that your rice covers 2/3 of the seaweed.
-It may help to allow the roll to rest seam down on the cutting board for one or two minutes before cutting. Resist the urge to moisten the seal with water. This may make your roll soggy.
My roll cracked open:
-Use extreme caution when spreading rice on the nori to prevent tears. Sometimes, lumpy and cold rice will present problems when spreading on nori and cause it to rip.
-Be careful not to roll maki too tightly. The secret is to make your roll taunt, yet not rock solid.

INSIDE OUT ROLLS
My roll is loose and hard to cut:
-Remember when choosing ingredients to incorporate fillings that add solidity to the roll. (Think of a tuna salad sandwich on soft bread. It becomes easier to cut and handle if lettuce, tomato and cheese are added.)
-Roll your roll tighter.
-Allow rolls to set for one or two minutes before cutting. The rice will begin to stiffen slightly and the roll will be easier to cut.
My roll has no strength on the ends:
-With inside out rolls, it is extremely important to spread ingredients all the way to the edges of the nori.
I have a visible black seam on my rolls:
-Unless this was intentional, remember to spread the rice completely over the surface of the nori.
There are spots in my roll:
-To prevent “Dalmatian syndrome”, spread rice quickly and evenly. It is also important to roll the roll as quickly as possible. The longer the nori sits on the rice unrolled, the more the rice will resist sticking during the rolling process. Sometimes, if not made quick enough the rice will fall off the nori in small lumps when rolled.

THICK ROLLS
After I cut my roll, it falls apart:
-Careful selection of ingredients will help prevent this. Choose different textured ingredients to help combat this.
-Make sure ingredients are tightly tucked together inside.
I can’t fit as many ingredients as I’d like inside my roll:
-Try using a thin layer of rice.