How to roll sushi? Tips from Pronto

To make delicious and neat rolls at home, it’s important to master the technique of proper rolling. So today, Pronto sushi chefs will explain how to roll sushi right now!

How to Roll Sushi Properly

To roll your sushi neatly and correctly, you should start by preparing the rice and the filling. Sushi rice must be cooled to room temperature, and the filling should be cut into thin strips.

You’ll also need a makisu — a bamboo rolling mat. For convenience, and to prevent the rice from sticking, cover the mat with plastic wrap.

Place a sheet of nori on the mat, shiny side down. With wet hands, spread the rice evenly across the sheet, leaving 1–2 cm on one edge free so the roll can “seal” properly when rolled.

Place the filling closer to the center of the nori sheet.

Now it’s time to roll perfect sushi and maki. Lift the edge of the mat from the side where the rice begins and gently start rolling the sushi, pressing slightly to make it tight. When you reach the end, lightly moisten the free edge of the nori so it seals well.

Remember that proper slicing is also important before serving. Using a sharp knife dipped in water, cut the roll into 6–8 pieces. To prevent the rice from sticking, keep wetting the knife after each cut.

How to Roll Sushi Without a Mat

If you don’t have a bamboo mat, you can still make sushi. For example, you can use a clean kitchen towel or a firm piece of cloth instead. You can use them just like a makisu, but be prepared that the result may be slightly less perfect.

If you don’t have suitable fabric, you can roll the sushi by hand. Place the nori with rice on a flat surface, add the filling, and carefully start rolling it. It’s important to do this gradually and apply even pressure so the roll doesn’t fall apart. However, this method requires some skill and practice.

And if you love Japanese sushi and rolls but don’t feel like cooking, order delivery from Pronto! We’ll prepare delicious, aromatic dishes and deliver them right to your door.