Hosomaki

Method

1. 1 Rinse the rice until the water runs clear, then soak it for 30 minutes and cook it with a piece of kombu.
2. 2 Mix vinegar with sugar and salt, then heat until dissolved and let cool to make shari dressing.
3. 3 Mix the hot rice with the vinegar solution by scooping it horizontally with a wooden spoon in a wide tray.
4. 4 Fanning the rice while slicing it helps it cool quickly and gives it a glossy appearance; this is the foundation of all sushi.
5. 5 Cut each sheet of seaweed in half, then wrap the three fillings—tuna, cucumber, and pollock roe—into three small tubes.
6. 6 Cut each tube into six slices with a wet knife, then arrange the three types in a row on a plate.