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RECIPE
11 INGREDIENTS 17 STEPS 1hr

Hosomaki (Thin Sushi Rolls)

A perfect recipe to impress your guests, and the star of sushi night. You’ll never want to go out for sushi again after you master this delicious sushi recipe, a staple in any sushi chef’s recipe box.
Hosomaki (Thin Sushi Rolls) Recipe | SideChef
A perfect recipe to impress your guests, and the star of sushi night. You’ll never want to go out for sushi again after you master this delicious sushi recipe, a staple in any sushi chef’s recipe box.
Award-winning online programs for the mastery of Japanese cuisine.
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Award-winning online programs for the mastery of Japanese cuisine.
https://www.master-jpcuisine.com/
1hr
Total Time
$2.98
Cost Per Serving

Ingredients

Servings
4
US / METRIC
5 cups
Sushi Rice
preferably seasoned sushi rice made from 450 g uncooked rice
6
Nori Sheets
or use 12 half sheets
9 oz
sashimi quality
3 Tbsp
Rice Vinegar
1/3 cup
Water

Optional For Serving

to taste
Wasabi Paste
or Wasabi Powder (mix with water before using)
to taste
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Nutrition Per Serving

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CALORIES
919
FAT
5.9 g
PROTEIN
30.8 g
CARBS
184.3 g

Author's Notes

With this recipe, you can make 3 types of filling, 4 rolls each, and in total 12 rolls.

For how to make sushi-seasoned rice, watch our “Perfect Sushi Rice Like A Pro” lesson!

Instead of the listed fillings, avocado, tuna, crab stick, boiled shrimp with mayonnaise, etc. are also good matches.

Cooking Instructions

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Step 1
Fold the Nori Sheets (6) into half. Make sure that you cut in the right direction because nori is not usually square (20x19 cm, 8x7.5-inches). Cut the long side of nori in half with scissors.
Step 2
Cut Cucumber (1/3) into thin strips about 18 cm long. You can remove the center part of the cucumber as it is watery.
Step 3
Cut Pickled Daikon Radish (2/3 cup) into 9 cm long (3.5-inches long) then cut into thin strips about 1 cm thick ( 0.3-inch thick).
Step 4
Cut Salmon (9 oz) into 1.25 cm thickness (or 1 /2-inch) by 9 cm long (7-inches long). Or if you have a long piece of salmon, then cut it into 18 cm long.
Step 5
Place Wasabi Paste (to taste) , Rice Vinegar (3 Tbsp) mixed with Water (1/3 cup) , Sushi Rice (5 cups) , cucumber, takuan (pickled daikon radish), salmon, Sesame Seeds (1 Tbsp) , bamboo mat, a wet towel, and nori. Place the coarse side of nori facing up.
Step 6
Soak your right fingertips a little bit in vinegar water and let the water spread over your palm. Then, take up the 70-80 g sushi rice and roll the sushi rice into an oval shape.
Step 7
Start spreading the rice from the left side of the nori. Leave 1 cm or 1/2-inch of space without rice spread on the top side of nori.
Step 8
Using both hands, spread the rice evenly over the nori. Leave 5 mm space on the bottom part of nori.
Step 9
Place the filling on the centerline.
Step 10
Align the nori with the line in front of the bamboo mat, lift the mat up and start rolling it up halfway.
Step 11
Align the front edge of the bamboo mat with the upper edge of the rice.
Step 12
Open the bamboo mat, then turn the roll 90 degrees again and make the shape with your fingers here.
Step 13
Make rolls the same way with other fillings.
Step 14
To cut the rolls, make sure to place the end of the roll face down on the cutting board. If the end of the roll is facing up, it will open up while cutting.
Step 15
Wipe the knife with a damp towel and cut the roll into half.
Step 16
Clean the knife with a wet cloth again each time and quickly cut into 6 or 8 equal pieces.
Step 17
Cut the rest of the rolls as well. Transfer all pieces to the plate. Put Pickled Ginger (to taste) and wasabi on the right-hand side of the plate and serve with Soy Sauce (to taste) .
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Nutrition Per Serving
Calories
919
% Daily Value*
Fat
5.9 g
8%
Saturated Fat
0.7 g
3%
Trans Fat
0.0 g
--
Cholesterol
31.9 mg
11%
Carbohydrates
184.3 g
67%
Fiber
3.0 g
11%
Sugars
2.8 g
--
Protein
30.8 g
62%
Sodium
216.7 mg
9%
Vitamin D
8.8 µg
44%
Calcium
119.6 mg
9%
Iron
1.2 mg
7%
Potassium
567.5 mg
12%
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