When used to make sushi, it is generally better to roll sushi with a wide bamboo curtain with a green skin. In addition to choosing the size according to the amount you do at a time. Nothing special. Don't buy anything too expensive, because everything won't last long. About a 2, 3 yuan will do. In addition, clean it with a rag every time you use it, spread it out and dry it, and use it next time. When wrapping purple cabbage rolls, spread seaweed on them. When wrapping sashimi rolls, remember to spread a layer of plastic wrap on it and peel it off after cutting. This will not stick to the bamboo curtain, so it will not affect the beauty of sashimi roll sushi. Besides, I'll tell you a trick. When you pinch the sushi roll, you should have an upward "lift" action. This is the secret you learned from your own experience. Your sushi is beautiful, porcelain, not too hard. Get to know for yourself.