How to Roll Sushi / Kimbop for Beginners

I thought I would first try to do this in pictures. For beginners, rolling sushi can be intimidating. Here is my take on it to try to make it easier for beginners.

Teaching people how to roll sushi always makes me think about what you really need to be a good cook. I think it’s because I see all these overpriced sushi accessories that no one needs. As you will see, I don’t use any special tools to roll sushi.

Pre-sushi rolling procedures
1) Cook the rice.
2) Prepare your ingredients for rolling.

Sushi Rolling Procedures
1) Lay a seaweed sheet on a flat surface, like a cutting board.

Rolling Sushi No. 1

I want to point out one thing in this photo. I have 1970s olive formica countertops. They’re pretty gross but I’ve always cooked in old, outdated kitchens so it doesn’t really matter to me. I know everyone wants an awesome looking kitchen but you don’t need one to be a good cook. Just sayin.

2) Unplug your rice cooker. Take your rice paddle and scoop a good amount of rice and place it in the middle of the seaweed sheet.

Rolling Sushi No. 2


3) Now you have to know your own strength because this is the hardest part because this is where things might tear. Firmly but gently spread the rice over at least most of the seaweed sheet.

Rolling Sushi No. 3

If a corner is missing some rice don’t try to spread the rice even thinner, get some more rice from the rice cooker to spread it instead. Otherwise you might end up with big tears and have to scrap the whole sheet.

Rolling Sushi No. 4

4) Add the sushi ingredients.

Rolling Sushi No. 5

I like to add double but you can just lay one row of each ingredient. This is smoked salmon mixed with cream cheese and cucumber.

Now it’s time to roll.

5) If you put the ingredients closer to one side, roll from that side. If you put a ton of ingredients in the middle (like I did in the picture above), then it doesn’t matter. Gently roll the seaweed sheet over the ingredients, tucking it in a little at the end, then finish rolling.

Rolling Sushi No. 6

Ta da! But I want to point something out here. You can see a slight tear on the bottom. That’s okay, it’s normal. Because as you can see from this macro shot:

Dried Seaweed Sheet Macro in the Light

seaweed sheets already have holes in them so its natural for the rice and the other ingredients to create bigger holes. You’re doing great!

6) Take a sharp knife or sharpen your dull knife. If you use a dull knife, you will have a hard time cutting through the seaweed and totally ruin the roll. A word about knives here, I don’t have any expensive knives, I just have a sharpener. So when I have to have a very sharp knife, I sharpen it and it works! Like I sharpened this knife, to cut open the roll.

Rolling Sushi No. 7

7) Enjoy!

Rolling Sushi No. 8

You can eat it just cut in half (like the picture above) or slice it into smaller pieces.

I hope this has been helpful. As you can see, nothing special is needed to roll sushi. And as always, the most important ingredient (which everyone has an abundance of, especially at this time of year) is love! Have a great rest of the week!

Love, Ana

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Recipe Name
How to Roll Sushi (or Kimbop)
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