Odd sizes aside… first time trying this worked about as I expected. At first I wanted to roll one without Nori so I can bring the roll and Nori to campus with me for lunch and the nori wouldn’t be soggy. However, I also read Gimbap should be rolled hot. Let it be known that was a complete fail. Then I proceeded to roll them with the half sheets of nori I had and those worked better. But they were too big to cut into 4 pieces and too small to cut into 5 pieces. I’ll try again at some point but can anyone give me tips on making food with seaweed for packed lunches? Onigiri, Onigirazu, Sushi rolls, Gimbap, etc… I can’t figure out how to make them in advanced without the nori getting soggy and oddly stretchy. Unfortunately, this also took me 2 hours.