How to Make Pickle Sushi Rolls
Place one nori sheet horizontally on a bamboo rolling mat, rough side up. Wet your fingertips with water to prevent sticking, then spread about ½ cup / 100 g (3.5 oz) of sushi rice in a thin, even layer across the bottom three-quarters of the nori.
Arrange your chosen pickle filling horizontally in a neat line across the center of the rice. Ensure the filling extends to the edges of the nori.
Place your thumbs underneath the bamboo mat and use your fingers to hold the filling in place.
Fold the bottom edge of the mat up and over, tucking the edge of the nori just past the filling to start the roll. Be careful not to trap the mat inside!
Lift the edge of the mat and continue to roll the nori forward, applying gentle, even pressure to create a tight cylinder.
Shape the roll by gently pressing on the top and sides of the mat to form a firm, rectangular shape.
Let the completed roll rest seam-side down on a cutting board while you repeat the process with the remaining .
Using a very sharp knife dipped lightly in water, slice each roll into 6 even pieces.
Serve immediately.
Don't over-press the rice onto the nori. A gentle, even layer is key to a roll that's tender, not dense.
