How do restaurants keep nori crispy in hand rolls?

I just can’t figure it out. I get good quality Yamamoto gold seaweed. Toast the seaweed over an open fire to crisp it up some more. Wait for the sushi rice to cool down a bit and pretty much assemble the ingredients with the rice on the cutting board and plop it onto the seaweed right before rolling it but it is always chewy. I keep everything as dry as I can but I just can’t figure out how restaurants keep the texture.

Yes I am eating it right after rolling