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Hosomaki salmon
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Hosomaki

How to make Hosomaki
Prep Time10 minutes
Cooking the rice1 hour
Course: Main Course
Cuisine: Japanese
Keyword: hosomaki, sushi rolls
Yield: 2

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!

Notes

Custom notes