Quick question for the pros and everyone really! Been rolling for fun for years and can make basic maki easily with a half sheet. However, when I see maki that are packed to the gills, or making thicker maki with more than one ingredient, it takes a wider cut.
Just curious, do people just waste the thin side of the cut? Make little handroplls? Garnishes? I did find packs of handroll cuts which are just precut half sheets but I do wish there was something slightly larger to reduce waste. I figure I’m missing something and would appreciate any insights. Thanks
by GuyFromNh