I'm learning how to make sushi and the last problem I always get now is that my rolls end up getting too thin. I follow the guides I found on the internet to split the seaweed in half and put the amount of rice similar to a lemon sized ball. If I put an amount of rice and a normal sized filling, it is impossible to close.
So, I really would like to know a couple of things, what is the regular size for the seaweed, what is the proper amount of rice to put on it and if this problem I'm getting there's nothing to deal with measurements, but technique.
Note: as I see some tutorials, it seems the seaweed is the same, so they are getting the same size seaweed, and I'm inclined to believe that I'm executing the technique to roll improperly.