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RollAndrei
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September 7, 2026

A structural analysis of my best roll to date

I have been wanting to write this post for a while. Here is a detailed breakdown of my best burrito roll so far, with photos at each stage. Fill weight: 248g. Diameter at widest: 7.2cm. Length: 21cm. Seal method: three-point with a 45-second skillet hold. Fill distribution: rice as base layer across the full width, carnitas centred in a column, beans flanking the protein, avocado as the top layer placed last. Salsa in a controlled stripe across the centre of the protein. Cross-section after cutting: symmetric, clean edges, no leaking, avocado visible as a distinct layer at the top. This is what the numbers look like when everything is right. I have the photo if anyone wants the reference.

    2 replies

    fill_weight_obsessed
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    September 7, 2026
    The 7.2cm diameter at 248g is consistent with what my data shows too — that ratio is in the optimal zone. The fill distribution description is textbook. Saving this as my reference post.
    burrito_geometry
    test rank
    September 7, 2026
    Your diameter to length ratio (7.2:21, approximately 1:2.9) is inside the range I identified as optimal in my measurement post. For any given fill weight, longer and narrower is better than shorter and wider.
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