Chill the assembled banana sushi in the freezer for 30 minutes before slicing to achieve clean, uniform cuts without the filling squishing out.

Microwave the peanut butter and chocolate hazelnut spread for 10-15 seconds before spreading to ensure they're soft and spreadable, creating an even adhesive layer that holds the tortilla securely.

Select bananas that are ripe for sweetness but still firm enough to hold their shape when sliced; overly soft bananas will crumble and won't create clean sushi rolls.

Place the seam side down on a parchment-lined plate before freezing to naturally seal from the peanut butter and chocolate hazelnut spread, preventing the tortilla from unraveling when sliced.

Slice with a serrated bread knife using gentle sawing motions rather than pressing down, which prevents compression and keeps the cross-section intact for that authentic sushi presentation.