How to Make Sushi Rolls - Hosomaki
Cook Time: 0 minutes
Hosomaki is a type of sushi roll that is thinner than other sushi types, such as futomaki. Although both have the familiar nori wrapping on the outside and a tasty layer of vinegared rice on the inside, hosomaki is slim and willowy while futomaki sushi rolls are plump and juicy. While hosomaki may seem like the lesser option, its unique blend of flavours and perfect sizing make these sushi rolls a delicious treat.
There is no one specific way to make hosomaki sushi rolls. What makes these rolls so unique is that they can contain a variety of ingredients based on your personal preferences. Choose your preferred fillings and toppings to create sushi rolls that are customized to your tastes.
This type of sushi roll requires just a few basic ingredients, including nori sheets, rice, and a filling like meat or vegetables. Making these tasty rolls usually takes less than an hour.
How to Make Sushi Rolls - Hosomaki
Learning how to make hosomaki sushi rolls isn’t as difficult as it seems. With just a few basic ingredients and a gentle hand, you can create bite-size rolls that taste as good as they look.
Ingredients:
Tools Needed:
- Quality Sushi Rolling Mat
- Rice Cooker
- Hand Fan optional
- Sushi Oke/Hangiri optional
- Quality Sharp Knife (Ideally a Japanese Made)
To make sushi rice:
- 180g uncooked Japanese Sushi Rice
- Half smaller piece kombu (dried kelp)
- 30ml rice vinegar
- 17g Sugar
- 3g Sea salt
Your choice of fillings:
- 100g Takuan Pickled Daikon Radish
- Half a Cucumber Cut into Strips
- 100g sashimi-grade tuna
- 100g Tamago Japanese Omelette Cut into Strips
- 100g Sashimi Grade Salmon
- Be creative!
Other ingredients:
- 3 Nori Sheets
- Quality Japanese Soy Sauce (Shoyu)
- Pickled Sushi Ginger (Gari) optional
- Wasabi optional
How to make vinegared hand-dipping water:
- 15ml Rice Vinegar
- 60ml Tap Water
Instructions:
- Prepare the rice in a rice cooker. Cover the cooked rice with a damp cloth or plastic wrap to prevent it from drying out until you’re ready to use it.
- Cut off the ends of the cucumber and cut it lengthways to create two halves. Cut each half again to create four strips. Use a knife to remove the seeds, then cut each strip again for a total of eight cucumber strips.
- Cut the tuna into 1 cm slices, then again into 1 cm thick strips.
- Prepare the natto. You can choose to add the seasoning that came with it or add a splash of soy sauce.
- Cut a sheet of nori in half and place it on a bamboo mat with the shiny side down.
- Moisten your fingers in the vinegared hand-dipping water to prevent the rice from sticking to your hands.
- Take a scoop of sushi rice (about 60g) and put it on the left-centre of the nori. Leave a space gap along the top edge. Use your fingers to spread the rice evenly across the nori.
- Place the filling – cucumber, tuna, and natto - in the middle of the rice.
- Use your fingers to hold in the filling as you carefully roll the sushi into a tight role.
- Use a wet knife to cut the roll in half. Then cut each half into three pieces.
- Serve the sushi rolls with wasabi, soy sauce, and pickled ginger.
