Step 4 of 8 · Homemade Sushi: Your First Maki and Nigiri
Roll, rest, slice
Roll, rest, slice — step 4 of 8 in Homemade Sushi: Your First Maki and Nigiri. Lift mat edge, roll over filling, squeeze gently into cylinder. Seam down, rest 2 min.
Free food & cooking tip: Roll, rest, slice (step 4 of 8 from "Homemade Sushi: Your First Maki and Nigiri").
Lift mat edge, roll over filling, squeeze gently into cylinder. Seam down, rest 2 min. Wet sharp knife, cut in half, wipe, cut halves into thirds — 6 pieces.
Clean cuts: sawing motion minimal, one pull per slice.
You'll need
- Roll tight
- Seam sealed
- 6 clean pieces
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