What is the trick to teaching yourself how to roll sushi?
Making perfect maki rolls is not easy! I have the ingredients and a rolling mat, but my rolls come out loose and don't cut smoothly. I've heard that wetting the knife when slicing the roll will help, but beyond that, I'm struggling to make the rolls look restaurant-tight. I'm willing to devote hours to perfecting this -- I just want to learn the correct technique now so that I don't teach myself incorrectly.