Put a seaweed sheet on the bamboo pad. Using the
spatula, place 4 table spoons of rice upon the pad, and carefully
and slowly start to smoothen it out along the whole pad, the
thinner the layer of rice gets, the better. It's OK to press
rise against seaweed sheet.
At the bottom edge, place strips of your fillings
- salmon, cucumber, avocado... Whatever you wish. It's OK to experiment!
Start slowly to roll the roll over. The tighter
you will roll it together, the better it will be. Don't
rush! The roll will fall apart when cutting it or when picking
it up if this step is not done properly!
The Complete roll should look like on the
picture to the left, hard for the touch... and preferably
long, thick and warm - said Udaff...
Take knife and cut the roll into 1 inch sections, remember
to moisten the knife after every cut, so the rice won't
stick.
TIP: For the roll to
be enclosed tightly, while it is still in the bamboo
pad, squeeze around it, just hard enough to feel it
hard... You'd love the feeling.
