Title: Why do sushi rolls put seaweed inside of rice in the US? - Quora
Headings: Why do sushi rolls put seaweed inside of rice in the US?
6 Answers
Ogura Ken
Weston O'Connor
Erwin Anciano
Kaz Matsune
Erica Friedman
Kat Tanaka Okopnik
, Serious Food Geek

Content: Though, many Japanese traditional sushi still uses seaweed outside of the rolls due to many reasons. With uramaki, ingredients inside the roll does not stay together well as it does not have stickiness of the rice, vinegar rice gets dried out easily and nori seaweed getting soaked with the moisture of rice, loosing it’s crispness. Moreover, when tried to eat the roll, rice will stick to your finger and get messy. Since the first popular sushi in US were California roll and spread through the nation, uramaki got citizenship in American sushi. Weston O'Connor
, Previous Head Thai Chef. Current Japanese/Sushi Head Chef
Answered 5 years ago
Originally Answered: Why do sushi rolls in US put seaweed inside of rice? Well I work as a sushi shef, using "half cut nori" which is to say that 8 or so inch peice of nori you might find in the asian isle, cut in half. Nori is a pretty expensive engredient, and not too pleasing to most americans, atleast from what I can find in common lore. You can only fit a certain amoutn of items inside of a 4 inch sheet of pliable seeweed.... so when you are adding multiple ingredients, you switch to seeweed on the inside, so you dont have to also put the rice on the inside, taking up more space.