Cooking with glutinous rice should not be too soft, because it should not be cut. The temperature should not be too hot, which will deform seaweed. Take some cold water in front of glutinous rice, so it won't stick all over your hands; Spread the glutinous rice evenly, but don't press it before rolling, otherwise it will be difficult to roll it like it.

Leave space on both sides before rolling, roll one side first; After bonding, roll the other side with a bamboo curtain.

Small sushi seems simple, and it has high requirements on the quality, dryness and humidity of glutinous rice, and the method and strength of rolling. I wish LZ an early success in practice.