Hosomaki, or thin rolls are easy to make. With basic sushi making steps, the simple instructions are a perfect tutorial for a beginner.
Ingredients:
Sushi Rice
2 rice cooker cups (360 ml) short grain Japanese rice*
2” (5 cm) kombu (optional – traditionally, for sushi we cook rice with kombu)
For Sushi Vinegar
4 Tbsp. rice vinegar
2 Tbsp. sugar
1 tsp. salt
2 rice cooker cups (360 ml) short grain Japanese rice*
2” (5 cm) kombu (optional – traditionally, for sushi we cook rice with kombu)
For Sushi Vinegar
4 Tbsp. rice vinegar
2 Tbsp. sugar
1 tsp. salt
Fillings
1 Japanese or Persian cucumber (yield 8 rolls)
6.8 oz (194 g) sashimi-grade tuna (yield 12 rolls)
1 box Natto (fermented soybean) (yield 2 rolls)
1 Japanese or Persian cucumber (yield 8 rolls)
6.8 oz (194 g) sashimi-grade tuna (yield 12 rolls)
1 box Natto (fermented soybean) (yield 2 rolls)
Everything Else
5 full sheets nori (roasted seaweed)
Vinegared hand-dipping water (Tezu): ¼ cup water + 2 tsp. rice vinegar
Soy sauce
Wasabi (optional)
Pickled ginger (optional)
5 full sheets nori (roasted seaweed)
Vinegared hand-dipping water (Tezu): ¼ cup water + 2 tsp. rice vinegar
Soy sauce
Wasabi (optional)
Pickled ginger (optional)
Equipment you will need:
One bamboo sushi mat (See the post for recommendation)
One bamboo sushi mat (See the post for recommendation)