The One Mistake Everyone Makes When Rolling Sushi (And How to Fix It)

Aug, 24 , 25 Oishii Kit Admin

The One Mistake Everyone Makes When Rolling Sushi (And How to Fix It)

Rolling sushi seems simple enough — rice, fillings, seaweed, roll it up. But if you’ve ever tried it at home and ended up with something that fell apart or looked more like a burrito than a sushi roll, you’re not alone.

There’s one mistake nearly everyone makes when learning to roll sushi… and it has nothing to do with knife skills or fancy ingredients.

Let’s fix it — and help you roll better sushi straight away.

The big mistake: Too much filling

It’s as simple (and frustrating) as that.

Most people overfill their rolls — a bit too much rice, a few too many fillings, and before you know it, your nori can’t close, the rice squishes out the sides, and the whole thing unravels when you slice it.

The trick to beautiful, tight sushi rolls isn’t rolling harder — it’s less is more.

How much is the right amount?

🟨 Rice:

Spread a thin, even layer across the nori — about ¾ of the way up. You should still be able to see bits of the seaweed underneath.

Approx. 100g cooked sushi rice per roll is usually enough.

🟩 Fillings:

Choose 2–3 fillings max. A couple of thin strips is all you need.

Overfilling is the #1 reason sushi bursts open, loses shape, or turns into a rice log.

Pro tips for a perfect roll

✔️ Use a bamboo mat — this helps apply even pressure as you roll (included in our Oishii Kits, of course).
✔️ Don’t wet the mat — wet hands for rice, dry mat for rolling.
✔️ Tuck and press — when rolling, gently tuck the edge over the fillings and press to keep it tight.
✔️ Seal with water — dip a finger in water and wet the top edge of the nori to seal it shut.
✔️ Rest before cutting — let the roll sit for 1–2 mins before slicing to help it firm up.

Bonus tip: Use cling film for inside-out rolls

If you're making uramaki (with rice on the outside), wrap your bamboo mat in cling film. It stops rice sticking and gives you a smoother roll. You can even leave the cling film on to help shape and chill the roll before slicing.

What if it still looks wonky?

Good news: even messy sushi tastes amazing.
And the more you roll, the better you’ll get.

But if you want to impress someone (or the Instagram crowd), less filling, clean cuts, and a gentle hand go a long way.

Final thoughts

Sushi rolling isn’t about perfection — it’s about practice. But if you remember one thing today, let it be this:

Don’t overfill.
You’ll thank yourself later.

And if you want all the right tools, our Starter Sushi Kit gives you exactly what you need — no clutter, no confusion, and definitely no soggy rolls.

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