First time making sushi. I bought some frozen ahi tuna steaks beacuse I figured it was a safe and easy way to try making sushi. I need to work on making the rolls tighter, among other things. AND I NEED A SHARPER KNIFE, the nigiri was fucked tbh. Anyway very important question for those who know: how do I know how much seaweed to use for the rolls?? Because it'll be different depending on the amount of filling and the desired size. I really can't brain that yet.
by lyrall67