📝 About This Recipe
Hosomaki is the quintessential expression of Japanese minimalism, featuring a single, pristine filling wrapped in seasoned sushi rice and crisp nori seaweed. These slender rolls are a staple of Edomae-style sushi, prized for their clean flavors and the delicate balance between the vinegared rice and the ocean-fresh seaweed. Whether filled with vibrant tuna, crunchy cucumber, or creamy avocado, mastering the Hosomaki is the foundational step for any aspiring sushi chef.
🥗 Ingredients
Sushi Rice (Shari)
- 2 cups Short-grain Japanese sushi rice (high-quality brands like Koshihikari are preferred)
- 2 cups Water (filtered water is best)
- 1/3 cup Rice vinegar
- 2 tablespoons Granulated sugar
- 1 teaspoon Sea salt (fine grain)
- 1 piece Kombu (2-inch square, optional for depth of flavor)
The Wraps and Fillings
- 5 sheets Nori seaweed sheets (halved crosswise to make 10 strips)
- 4 ounces Sashimi-grade Tuna (Maguro) (cut into long 1/2-inch thick strips)
- 1 piece Japanese Cucumber (Kyuri) (seeded and julienned into thin matchsticks)
- 1 tablespoon Wasabi paste (freshly grated or high-quality paste)
For Serving and Assembly
- 1/4 cup Soy sauce (Shoyu) (for dipping)
- 2 ounces Pickled ginger (Gari) (to cleanse the palate)
- 1/2 cup Tezu (Hand water) (mixture of water and a splash of rice vinegar)
👨🍳 Instructions
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1
Rinse the sushi rice in a fine-mesh sieve under cold running water, swirling with your fingers until the water runs clear. Drain thoroughly for 15 minutes.
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2
Place rice, 2 cups of water, and the optional kombu in a rice cooker or heavy-bottomed pot. If using a pot, bring to a boil, then reduce to low heat, cover, and simmer for 15 minutes. Let stand covered for 10 minutes after cooking.
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3
While the rice cooks, whisk together the rice vinegar, sugar, and salt in a small bowl until dissolved. This is your sushi vinegar (sushi-zu).
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4
Transfer the hot rice to a large wooden bowl (hangiri) or a wide non-metallic bowl. Gently fold in the sushi vinegar using a slicing motion with a rice paddle, being careful not to mash the grains. Fan the rice simultaneously to cool it quickly and give it a glossy finish.
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5
Prepare your fillings: Slice the tuna into long, uniform strips about 1/2 inch thick. For the cucumber, remove the watery seeds and slice into thin strips of equal length to the tuna.
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6
Place a bamboo rolling mat (makisu) on a flat surface. Position a half-sheet of nori, shiny side down, on the mat, aligning the bottom edge of the nori with the bottom of the mat.
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7
Moisten your hands with the Tezu (vinegar water) to prevent sticking. Scoop about 1/2 cup of rice and spread it evenly over the nori, leaving a 1/2-inch border at the top edge.
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8
Using your index finger, swipe a tiny amount of wasabi across the center of the rice (optional, based on preference).
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9
Place one strip of tuna or several strips of cucumber horizontally across the center of the rice.
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10
Lift the bottom edge of the bamboo mat, using your fingers to hold the filling in place. Roll the mat over the filling until the bottom edge of the nori meets the top edge of the rice.
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11
Give the mat a firm, gentle squeeze to shape the roll into a cylinder. Continue rolling forward to seal the remaining nori border.
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12
Remove the roll from the mat. Wipe a very sharp knife with a damp cloth. Cut the roll in half, then cut each half into three equal pieces to create six bite-sized rounds.
💡 Chef's Tips
Always use a damp cloth to wipe your knife between every single cut; this ensures clean, professional edges. Don't overfill the Hosomaki; since it is a 'thin roll,' using too much rice or filling will prevent it from closing properly. Keep your sushi rice at body temperature; cold rice becomes hard and loses its delicate flavor profile. Toast your nori slightly over an open flame for 2-3 seconds if it feels soft; this restores the 'snap' and aroma. When spreading rice, use a light 'tickling' motion rather than pressing down to keep the grains airy.
🍽️ Serving Suggestions
Serve with a small mound of pickled ginger (gari) to cleanse the palate between different fillings. Pair with a premium Junmai Ginjo Sake, which complements the acidity of the vinegared rice. A warm bowl of Miso soup with silken tofu makes for a traditional and comforting starter. Provide a small dish of high-quality Shoyu (soy sauce) and extra wasabi for those who prefer more heat. Green tea, specifically Genmaicha (popcorn tea), offers a nutty finish that pairs beautifully with the seaweed.