Homemade Hosomaki Rolls

Ingredients

• 4 sheets of nori (seaweed) 4 sheets of nori (seaweed)
• 2 cups (400g) sushi rice 2 cups (400g) sushi rice
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• Assorted fillings (e.g., cucumber, avocado, carrot, cooked shrimp, smoked salmon) Assorted fillings (e.g., cucumber, avocado, carrot, cooked shrimp, smoked salmon)

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 0.5g, 0.1g
• Carbohydrates (total, sugars): 40g, 1g
• Protein: 4g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions.
2. 2.
   In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
3. 3.
   Place a bamboo sushi mat on a clean surface and put a sheet of nori on top.
4. 4.
   Wet your hands with water to prevent sticking and take a handful of sushi rice. Spread the rice evenly over the nori, leaving a small border at the top.
5. 5.
   Arrange your desired fillings in a line across the center of the rice.
6. 6.
   Using the bamboo mat, roll the nori tightly, applying gentle pressure to ensure a compact roll.
7. 7.
   Repeat the process with the remaining ingredients.
8. 8.
   Once all the rolls are prepared, use a sharp knife to slice them into bite-sized pieces.
9. 9.
   Serve the Homemade Hosomaki Rolls with soy sauce, wasabi, and pickled ginger.

Treat your ingredients with care...

• Nori (seaweed) — Ensure that the nori sheets are fresh and crisp for the best texture in the rolls.
• Sushi rice — Rinse the rice thoroughly to remove excess starch before cooking to achieve fluffy and separate grains.

Tips & Tricks

• Wetting your hands with water before handling the sushi rice will prevent it from sticking to your hands.
• Use a sharp knife to slice the rolls, wiping it clean between each cut for neat and clean slices.
• Experiment with different fillings such as tempura vegetables, crab sticks, or pickled radish for added variety.

Serving advice

Serve the Homemade Hosomaki Rolls as an appetizer or as part of a sushi platter. They pair well with soy sauce, wasabi, and pickled ginger.

Presentation advice

Arrange the sliced rolls on a platter, garnishing with sesame seeds or thinly sliced scallions for an attractive presentation.