To make rolls at home, you will need a bamboo mat (makisa), which is a necessary attribute for folding rolls. In order for the roll to acquire a perfectly even geometric shape, it is necessary to observe several simple rules when twisting it.
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Instruction manual
1
Before starting to prepare the rolls, the mat should be wrapped with cling film so that the pieces of rice do not get stuck in the gaps between the bamboo sticks. First, a sheet of pressed nori seaweed is placed on the mat. Rice for sushi is laid on top of the sheet (from one edge, you must leave a small area not covered with rice), after which the nori sheet must be turned outward with the rice.
2
Next, you can upload the prepared filling for the roll. It is best to start with cream cheese, which should be laid out strictly in the center of the nori seaweed sheet. Next to the "path" from the cheese are laid out the remaining ingredients.
3
Twisting rolls is the most difficult stage of their preparation. Lift the edge of the mat with both hands, grabbing a sheet of nori seaweed, and start wrapping the roll along with the filling.
4
Spin the roll gradually. Do not try to make the perfect roll in one motion. When folding the roll, the mat should be pressed tightly, smoothing out all the bumps. You can give the roll the necessary shape (square and circle). By its structure, a square roll turns out to be denser - when used, it will not fall apart.
5
The last revolution must be done so that the empty edge of the nori sheet is at the bottom. On this section of algae, you need to put a few grains of rice, crush them and fasten the roll, pressing it on all sides. Thanks to the rice, the edges of the roll will hold firmly, keeping its shape.
6
After you have turned the roll perfectly round or square in shape, all that remains is to cut off the uneven edges. Next, the roll is cut into several equal parts (6-8 pieces) and laid out on a dish.