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Servings:

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.

Total Time

1hr

5.0

1 Rating

Author: Master Of Japanese Cooking Academy

Servings:

Ingredients

•

2 1/2 cups

Sushi Rice

•

Nori Sheets

or use 12 half sheets

•

1/3

Cucumber

•

9 oz

Salmon

•

2/3 cup

Pickled Daikon Radish

•

10 tsp

Rice Vinegar

•

1/3 cup

Water

•

1 Tbsp

Sesame Seeds

Optional For Serving

•

to taste

Wasabi Paste

or Wasabi Powder (mix with water before using)

•

to taste

Pickled Ginger

•

to taste

Soy Sauce

Cooking Instructions

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.

Cut Cucumber (1/3) into thin strips about 18 cm long. You can remove the center part of the cucumber as it is watery.

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).

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.

Place Wasabi Paste (to taste) , Rice Vinegar (10 tsp) mixed with Water (1/3 cup) , Sushi Rice (2 1/2 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.

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.

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.

Using both hands, spread the rice evenly over the nori. Leave 5 mm space on the bottom part of nori.

Place the filling on the centerline.

10.

Align the nori with the line in front of the bamboo mat, lift the mat up and start rolling it up halfway.

11.

Align the front edge of the bamboo mat with the upper edge of the rice.

12.

Open the bamboo mat, then turn the roll 90 degrees again and make the shape with your fingers here.

13.

Make rolls the same way with other fillings.

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.

15.

Wipe the knife with a damp towel and cut the roll into half.

16.

Clean the knife with a wet cloth again each time and quickly cut into 6 or 8 equal pieces.

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) .

Author's Notes

With 900 g of seasoned sushi rice, you can make 3 types of filling, 4 rolls each, and in total 12 rolls.

For how to make sushi-seasoned rice, check our “Perfect Sushi Rice (Like A Pro)” recipe!

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

Nutrition Per Serving

CALORIES

519

FAT

5.0 g

PROTEIN

23.5 g

CARBS

95.3 g