Photograph of the finished Hosomaki

Japan · Đĩa cuốn sushi nhỏ ba loại Hosomaki

Hosomaki

1 hr Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice Rice 1.8 lb
  • Photograph of Tuna Tuna 11.3 oz
  • Photograph of Cucumber Cucumber 14.1 oz
  • Photograph of Pollock roe Pollock roe 7.1 oz
  • Photograph of Nori seaweed Nori seaweed 16 sheets
  • Photograph of Rice vinegar Rice vinegar ⅔ cup
  • Photograph of Sugar Sugar 3.5 oz
  • Photograph of Salt Salt 0.8 oz
  • Photograph of Wasabi Wasabi 1.4 oz
  • Photograph of Kombu seaweed Kombu seaweed 1.1 oz

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.
Start cooking