Hey! this machine make almos all the work, but cuting the sushi is very easy. All you need is a nice sharp knife, I use a ceramic knife, but a steel one can do the work. The trick is after you make your roll, put it on the fridge for 10 minutes, and soak the kinfe in water before cut, do it every time you need and clean the rice or ingredients remaining in the knife and soak it again. With a little practice you will make slices of the same size. Regards from Mexico
You actually don't use the seaweed paper until you're done using this product. This a great product though, it makes making sushi or just regular rice rolls a lot easier. When used correctly, it makes a very compact "rice rod" full of whatever ingredients you want. You can even hold the "rice rod" without it breaking apart. From there you just wrap it in seaweed and slice up pieces, but again, you don't have to use seaweed. I suppose you can put seaweed on the inside, but the way the device compresses the insides together, I don't think you'll get the results you're looking for. The seaweed would definitely get smashed up inside it. But if you don't like seaweed, you can still make great sushi or rice rolls and slice up the "rice rod" without it. Hope this helps.