It takes a bit of practice to roll sushi perfectly, so don’t worry if you don’t get it right on the first try. (I sure didn’t!) Just keep trying, and keep in mind – even if they don’t look great, they are still edible! Mistakes taste just as good as perfectly rolled sushi. If you prefer to make inside-out maki rolls (uramaki sushi), see my How to Roll Inside-Out Maki post.
Rolling the Maki
Place about 1/2 cup of sumeshi on the nori.
Wet your hands with water so the rice won’t stick to your hands. I find it’s useful to have a small bowl of water sitting next to my work area so I don’t have to keep running between the sink and my work area to keep my hands wet.
Spread the rice over the nori with your hands, leaving a 1/2-inch strip of nori uncovered at the bottom.
Place your desired fillings along this strip of uncovered nori on the edge closest to you.
When the sushi is completely rolled, use the rolling mat to squeeze the sushi so it does not unroll when you are trying to cut it.
Using a very sharp knife, cut the sushi into six or eight pieces, depending on how thick you like your sushi. It helps to have your knife freshly sharpened; otherwise it’s pretty easy to squish your sushi when you are cutting it. This can cause the sushi to fall apart when you are eating it, and become kind of a pain. Also, it helps to wet your knife before cutting the sushi, so the rice and fillings won’t stick to it.
WARNING: Please be very careful using the knife! Do not allow children to use sharp knives, and keep fingers and other body parts away from the blade. I am not liable for any injury you might incur while using knives or other sharp objects.