Method

Before you start, make sure your hands are dry in order to keep the seaweed dry and crispy.

Place the seaweed on your palm (shiny side down), and put a thin layer of rice on the left side of the seaweed. Cover a third of the seaweed lengthwise.

Place the fillings vertically across the middle of the rice.

Fold the bottom left corner of seaweed over and begin folding it into a cone shape.

Keep rolling until a cone is formed. Put a piece of rice at the bottom right corner to use as glue and close tightly.

Serve with shoyu as condiments.

Note: Handrolls are difficult to form neatly if too much rice is used. You may experiment with a variety of filing combinations. Enjoy!