What is hosomaki?
Hosomaki are thin rolls (approximately 1″ in diameter) with nori on the outside and just 1 ingredient inside. Since we’re just using one ingredient, make sure it is nice and thick. Common hosomaki fillings include tuna, avocado, salmon or tamago (Japanese-style omelet).
The history of hosomaki
Hosomaki translates to “thin roll” and with just one ingredient inside, it is the most compact sushi roll. Hosomaki, like all sushi, dates back to the Edo period when sushi makers sought to make a streamlined maki roll.
You can read my full guide on sushi rice here with tips and techniques, and the recipe is also below.
How to make hosomaki
Assembly
Take a piece of nori and fold it in half and then back in half the other way, to make a crease. Gently rip it in half. Place the nori on your rolling mat, rough side facing up. Always put the shiny side on the outside of the roll.
Start by spreading a thin layer of seasoned rice onto the nori, leaving a margin at the top to seal the roll. Next, arrange your filling in a neat line between the middle and bottom edge of the nori. Since we’re just using one ingredient, make it nice and thick. A thick piece of tuna, avocado or salmon and if you like wasabi, a little spread of this.
Make sure the ingredient is as centred as possible and surrounded by rice both above and below. This helps make a neat roll with rice surrounding the filling.
Rolling
Roll up your hosomaki, pressing only on the bottom with your fingers. Make it as tight as possible. Seal the roll with a few grains of rice or brush the edge of your nori with a little water. I recommend using a few grains of rice as it works like a sticky glue. If your rice doesn’t feel sticky enough then use a little water.
Cut your hosomaki into 6 pieces and enjoy!
Different types of sushi rolls:
The main types of sushi rolls are:
Hosomaki: – thin rolls (1″ in diameter), nori on the outside, 1 ingredient inside
Chumaki: medium rolls (1-1.5″ in diameter), nori on the outside, 2-3 ingredients inside
Futomaki: thick rolls (2-2.5″ in diameter), nori on the outside, 4-5 ingredients inside (recipe here)
Uramaki: inside-out rolls, nori on the inside with rice on the outside (recipe here)
Temaki: cone-shaped hand rolls (recipe here)
Sushi rice
Materials
Rice seasoning
- 4 tbsp Rice vinegar
- 2 tbsp Sugar
- 1 tsp Salt
Rice
- 2 cups Japanese short grain rice
- 2 cups Water (purified if possible)
- 2 tbsp Sake
- 1 piece Kombu (approximately 10cm x 15cm)
Instructions
Rice seasoning
- Mix all the ingredients together until the sugar and salt are dissolved. Mix it periodically as you wash, cook and steam the rice.
Wash the rice
- Add your rice to a medium saucepan or rice cooker insert and cover it with cold tap water. Swirl the rice around with your hand to release starches. The water will become milky white. Tip the water off, using your hand or a strainer, add more water and repeat the process 4-8 times until the water is pretty clear.
- Add 2 cups of water, preferably filtered, and 2 tbsp of sake (optional). Add a piece of kombu (also optional) and let the rice soak for 30 minutes. You will notice that the rice looks whiter at the end of the 30 minutes.
Cook the rice
Stove top:
- Take out the kombu and put the saucepan on the stove on medium high. Once the water comes to a boil, put the lid on, lower the heat to low and cook for 15 minutes. Do not open or stir the rice during this step.After 15 minutes, take the saucepan off the heat and let it sit with the lid still on for 20 minutes.
- Using a rice paddle or wooden spoon, gently mix your rice. Put the lid back on and let the rice steam for an additional 5 minutes.
Rice cooker
- Take out the kombu and put the insert into your rice cooker. Turn it on and let the rice cook.
- Using a rice paddle or wooden spoon, gently mix your rice. Close your rice cooker and let the rice steam for an additional 5 minutes.
Mix seasoning with rice
- Tip the rice into your hangiri, a large flat bottomed bowl or roasting pan and spread it out. Pour over the rice seasoning and gently stir it through the rice using a slicing gesture. Your aim is to cool down the rice as quickly as possible without breaking up or mashing the grains.
- Stand in front a fan, AC unit or use a hand fan as you stir the rice. This will help it cool down as quickly as possible. Keep mixing until the seasoning is mixed through and the rice looks shiny.
- Wait until the rice is cooled to room temperature before using it. You can cover the hangiri / bowl with a damp towel so it doesn't dry out.
Hosomaki
Equipment
- Rolling mat
Materials
Hosomaki filling
- Tuna
- Salmon
- Cucumber, cut into strips
- Tamago
Instructions
- Fold your nori in half and crease it - this will help you tear the nori into 2 pieces. Lay your nori on the sushi mat, shiny side facing down.
- Take approximately 1/2 cup of rice and with wet fingers (keep a bowl of water nearby for all sushi rolling), gently spread the rice over the nori. Leave a 1/2" gap of nori without rice along one side. This is where we will close the roll.
- Spread your single row of ingredients across the roll.
- Start rolling from the side closest to you. Keep it nice and tight and tuck it under itself. Pull the roll nice and tight. Wet your finger slightly and run it down the side of the nori and continue rolling, pushing the 1/2" nori against the roll.
- Cut the roll into 6 or 8 pieces and enjoy!
