Use the rice for sushi . The key to the success of sushi is in the rice. To make sure that this star ingredient is right, you should choose one that is especially for sushi: glutinous, round grained and short. Bonus points if it’s a Japanese variety!
Place the seaweed on the correct side . To make sushi like the professionals, we must know that the nori sheets have a different texture on each side: one smooth side and the other rough. Be sure to place the rough side up to make the rice bed and add your preferred ingredients sushi.
Less is more. It is very common that when making sushi you want to include a wide variety of ingredients, but that will only cause the roll to fall apart when cut. Try to choose only two or three as recommended: two vegetables and one type of fish or shellfish.
Uniform length . Be sure to cut the ingredients to a similar size and arrange them in a line on the bed of rice. In this way, each of the pieces of the sushi will have the same amount of ingredients and these will not fall off the roll.
Freshness above all . Make sure that the ingredients are of quality, are cold and in good condition. If possible, avoid touching them too much to prevent them from getting hot and losing their coolness.
Use wooden utensils . In order not to alter the delicate flavor of the ingredients and to follow the Japanese tradition, it is ideal to use wooden instruments in the preparation of sushi.
Seals well . Leave 3 cm of the upper part of the sheet of seaweed uncovered, as this part will help you to seal your roll well. We suggest that you moisten this section with a little rice vinegar to make the roll.
Cover the bamboo mat . To prevent the sushi from falling apart, the recommendation given by the experts is to previously cover the bamboo mat with plastic wrap. When rolling the sushi, it helps to compact the rice, and then it is removed.
Wait a few minutes before cutting . Before you start cutting your roll, wait a few minutes for the rice to moisten the seaweed. You will prevent the seaweed from cracking.
Lightly wet the knife . This is to make it easier to cut the roll accurately. Cut it in half first, then cut each half in half again; this cutting technique ensures that the ingredients do not spill out of the roll.