International Sushi Day Tips to Get You Rollin’

Sushi is a dining staple in my diet. For all the foodies out there who enjoy these bright and minimalistic creations with raw fish, today is your day! Here at Marijuana.com, we’re celebrating International Sushi Day — June 18 — by sharing step-by-step instructions on blunt rolling that can also be applied to sushi rolling.

To start rolling the blunt, here are the tools you’re going to need:

To start rolling the blunt, here are the tools you’re going to need:

• Cannabis flower
• Cigar wraps
• Crutch
• Blunt splitter (optional)
• Grinder (optional)

Begin by setting aside the amount of cannabis flower for your blunt. Anywhere between 1 to 3 grams of weed should fit comfortably inside the any cigar wrap. Once you’ve designated the quantity of flower from the blunt, it’s time to get to grinding.

Time to break down the buds. Take a grinder and place a few broken-down flowers onto the teeth of the grinder. Stack the pieces of the grinder and spin the top and bottom teeth back and forth roughly 3-4 times before emptying the grinder. Your weed should be finely ground and ready to go. If you’re like me and prefer hand-grinding, go for it! Grinding the weed by hand allows my blunts to burn slower and retain slightly more of the strain’s flavor.

It’s ground, now what? OK, so now we have these particles of flowers, let’s get our cigar wrap prepared for the split.

Set your blunt splitter at the top of the narrow end of the cigar wrap, and run this nifty little gadget down the tobacco paper for a crisp, even split. Seasoned blunt smokers sometimes split the cigar by hand. To practice this method, I slightly flatten one side of the cigar to find a line down the wrap. When you’ve found a stable spot to begin your split, push your thumbs in a downward angle and press in. Maintain that form while flicking both wrist outwards for a soft but straight finger split.

Everything is ready to roll.

Lay the cigar wrap down and sprinkle the weed into the pocket, but be sure to leave space on narrow end of the opened wrap for a crutch. Once the flower has been placed, pick the blunt up between the thumb and index fingers and use your thumb to press and tuck the weed for a richer and denser smoke. While doing that, find a rhythm and use your thumbs to roll the blunt back and forth against the side of your index finger, then lick to seal.

Top off the bottom of the blunt with a crutch. This will keep the weed from flying straight into your mouth, will keep the structure of the blunt, and will acts as a mouthpiece. You have yourself a fresh roll of kushy greens.

To spice up your roll, add a slab of shatter into the flower bed, or drop pieces of budder or sauce to give the blunt a saucy sizzle.

Sushi chefs prepare and layout their ingredients in a similar fashion to blunt-rolling. They use a bamboo mat to lay the nori, or seaweed paper, down before a bed of rice is rested on three-quarters of the nori. The core of the roll is where the creativity lays. Seafood and vegetables should be cut, so they can be placed close to the end of the bamboo mat. After the ingredients have been placed, fold the bottom of the bamboo mat up to wrap over the ingredients, and push in keep the roll structure then continue rolling with sections the bamboo mat.

Canna-fucius believes, “if you can roll a blunt, you can roll sushi”. Tell us what other blunt rolling tricks have helped you roll sushi.