Sushi Rice
How To’s
Hosomaki sushi
Bite-sized and easy to eat with chopsticks!
"Hoso" translates to "thin" in Japanese, while "maki" translates to "roll", which is exactly what these are - made with only half a sheet of nori instead of a full sheet, resulting in a thinner roll. Typically, hosomaki sushi only contains one filling, but can include more if you cut them thinly enough.
Step 1
For the fillings, we would recommend cucumber, carrot and salmon - slice each of these into thin strips.
Step 2
Take a whole sheet of nori tear or cut it in half.
Step 3
Place a sheet of nori on the rolling mat, and cover approximately two thirds of it with a 1cm thick layer of cooked sushi rice, leaving around 3cm empty at one end. Lay your fillings in a straight line in the centre of the sushi rice.
Step 4
Brush some water across the edge of the bare end of the nori, before using the rolling mat to start rolling up the ingredients away from you.
Step 5
Once you’ve finished rolling the sushi, remove the rolling mat, and use a sharp knife to create individual pieces of sushi.
Step 6
Serve with soy sauce and wasabi.
