First time making sushi, think it went quite well although i did not realise how a 500g packet of rice makes so many rolls. Can someone tell me why the final piece of my sushi roll keeps on collapsing when i cut despite the rest being fine.

4 comments

1. Either need more rice at the end of the nori sheet and/or a sharper knife

2. Get a bamboo roller and be way more taut when rolling(use that trick where you pull the end of the bamboo to make the rolled part tighter). Good rice to other ratio though and that’s always the biggest thing.

3. With futomaki (fat rolls, typically with nori on the outside) you’re gonna want to make sure your rice and ingredients are evenly dispersed.

   Sharp knife is important and when you “roll” you’re gonna want to take a few fingers on each side and push the ingredients in.

   But honestly it looks good!

   If you want some inspiration, try looking up gimbap tutorials.

4. The end bit of the roll is the bit for the chef to eat to try it out 😉

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