Hosomaki

Hosomaki are a type of sushi that consists of thin rolls cut into bite-sized pieces.

They are charming and easy to eat, making them a favorite among sushi lovers.

Each hosomaki roll is filled with just one ingredient, which could be a fresh vegetable or a piece of fish.

This simple filling not only adds flavor but also brings a splash of color to the sushi, making it look as good as it tastes.

Hosomaki are perfect for many occasions. They fit neatly into a bento box, making them an excellent choice for a light lunch.

They are also a great appetizer for special events. Whether you’re celebrating Easter, Thanksgiving, a game day, a potluck, or Christmas, hosomaki can add a touch of elegance to your meal.

Their simplicity and versatility make hosomaki a wonderful addition to any menu.

Making hosomaki at home is simpler than you might think. All you need is sushi rice, nori (seaweed), and your choice of filling.

If you have a bamboo mat, use it to roll the sushi tightly. If not, a plastic wrap can work in a pinch.

Once rolled, slice the sushi into pieces, and you have a delightful homemade sushi treat.

Enjoy the delightful combination of flavors and the beautiful presentation that these little sushi rolls offer.

Whether you’re a sushi novice or a seasoned pro, hosomaki is sure to impress and satisfy.

What are sushi rolls?

There are so many different kinds of sushi. Some types of sushi include:

• Hosomaki: Thin sushi rolls which contain only 1 ingredient, such as tuna, radish, or even crab!
• Chumaki: Medium size rolls which have 2-3 ingredients.
• Futomaki: Futomaki hare thicker sushi rolls which usually have 4-5 ingredients.
• Uramaki: These are the rolls which have the nori (seaweed sheets) on the inside. An example is a California roll.
• Temaki: This type of sushi roll is shaped as a cone (like an ice-cream in a cone shape).

Other delicious sushi recipes you might like to try include Canned Tuna Sushi, Chicken Rice Balls, and Spicy Salmon Sushi Bake.

What is Hosomaki?

The word hosomaki can be broken down into two parts; “hoso” and “maki.” In Japanese, “hoso” means thin, and “maki” means roll.

Together, these two words mean thin roll.

The reason hosomaki is thin is because it only uses one ingredient as a filling.

If you use too many ingredients, the hosomaki will become thicker and will lose its thin shape.

Serve hosomaki with soy sauce, pickled ginger, and a dab of wasabi for a classic presentation.

It pairs wonderfully with miso soup or a light salad, making it a versatile dish for any meal.

Types of Fillings

There are so many variations of fillings you can use to fill your hosomaki sushi. Some filling ideas are:

• Cucumber
• Tuna
• Pickled daikon (Japanese radish)
• Rolled egg omelette (tamagoyaki)
• Imitation crab meat

Depending on what filling you use, there are special Japanese names for the hosomaki.

For example, rolls which are filled with sushi-grade tuna are called “tekka-maki,” while rolls filled with cucumber are called “kappa-maki.”

For this recipe, we will be using cucumber. But you can substitute the filling for something else if you prefer.

If you want to make tuna hosomaki but are unable to get sushi-grade tuna, you can use canned tuna instead.

What is Nori and types of nori?

Nori, also known as seaweed sheets, are dark green, thin, dried and compressed seaweed.

Four common types of nori are Nama Nori, Kansou Nori, Yaki Nori, and Ajitsuke Nori.

The nori that is often used to make sushi is Kansou nori. This is a dried nori, which usually comes in a rectangle sheet. It is the dried form of Nama Nori.

For this recipe, we will be using Yaki Nori. This is a roasted type of seaweed sheet.

If you are unable to get Yaki Nori, you can lightly roast Kansou Nori in a frying pan over low heat.

Types of vinegar

It is important that you use the right kind of vinegar when seasoning the sushi rice for hosomaki.

I tested out various types of vinegars and found the best one to use was sushi vinegar or rice wine vinegar.

I used Obento brand which can be purchased from your local supermarket or Asian grocery store.

I do not recommend substituting sushi vinegar for rice vinegar.

Rice vinegar is a much harsher vinegar and you will find that if you use it to season your sushi rice the vinegar taste will be way to strong.

If you are a bit hesitant about adding vinegar to your sushi rice, it may be best to add the sushi vinegar gradually and mix it through.

Taste the rice between additions of vinegar and adjust it to taste.

• Simple party appetizers or snack that can be made in less than an hour.
• There are so many filling variations to choose from!
• Hosomaki is both healthy and delicious.
• Serve hosomaki as an appetizer for Christmas, New Years, or even Thanksgiving parties.
• Hosomaki is simple to make and can be customize to suit your tastes.
• This recipe for thin sushi rolls is budget friendly.
• Great for lunch boxes or bento boxes.
• Can be made in advance, making it great for meal prep.

• Sushi (short grain) rice
• Water
• Sushi vinegar
• Caster sugar (super fine sugar)
• Salt
• Cucumber: Deseeded and cut into even sized strips.
• Nori seaweed sheets: Cut in half lengthwise
• Small bowl of water: This will be used to make dip your fingers into when you are rolling the sushi. It will make it easier to handle the rice and less likely for it to stick to your hands.

Instructions

Cook your sushi rice

Step One: Rinse the sushi rice until the water runs clear (this could take 3-4 rinses). Completely drain the rice and then place in a saucepan.

Step Two: Add 1 ½ cups water to the rice and bring the water to a boil over medium to high heat.

Once at a boil, reduce the heat to low, gently stir, and cover with a lid. Cook for 15 minutes. Remove from heat and allow to rest for 15 minutes covered.

Step Three: Transfer the rice to a glass mixing bowl. Break up the rice using a wooden spoon and gently mix through the vinegar, sugar, and salt.

Allow the rice to cool completely.

Once cool, cover with a damp tea towel and place in the fridge for 5 to 10 minutes.

This will make it easier to handle the rice when you are ready to roll out the sushi rolls.

Prepare the fillings

If you are making Kappa-maki (cucumber filling): Cut your cucumber in half and remove the seeds.

Then cut the cucumber into strips the length of the nori (seaweed) sheets.

Depending on how thick you cut your cucumber strips, you may use more or less strips per hosomaki roll.

If you are making Tekka-Maki (tuna hosomaki): If you are not able to sushi grade tuna, you can use canned tuna instead.

If using canned tuna, drain the tuna and then break up the tuna and mix through some Japanese mayonnaise and salt to taste.

Roll the Sushi

There are two ways in which you can roll hosomaki. The first, which is shown below is using a bamboo sushi mat.

The other method is using a hosomaki mould (in which you can shape the sushi rice in a tube like mould).

Don’t be discouraged if you are finding it hard to roll your sushi at first.

I remember when I first started, I found it difficult to roll at times. Just keep practicing and in no time you will be able to roll hosomaki rolls perfectly.

Step One: Cut the longer side of the nori (seaweed sheets) in half. Most seaweed sheets are using 21 cm x 19cm or 8.27 inches x 7.48 inches).

Step Two: Place the cut nori sheet on a bamboo rolling mat shiny side down.

Step Three: Spread about ½ cup (100 grams, 3.53 ounces) of cooked sushi rice in the centre of the nori. Leave at least 1.5 cm (0.6 inches) at the top of the seaweed.

Step Four: Place some of the cucumber sticks in the middle of the rice (or filling of choice).

Step Five: Wet your fingers lightly and wet the top edge of the nori sheet.

Step Six: Placing your fingers on top of your filling, lift the edges of the bamboo rolling mat with your thumbs.

Roll the sushi rice of the filling to the top edge of the sushi rice. When rolling the hosomaki, press firmly on the bamboo sushi rolling mat.

Step Seven: Continue rolling the hosomaki until the top edge of the seaweed is completely covered by the sushi mat.

Step Eight: Repeat steps 2 to 7 for the rest of the ingredients.

Step Nine: Cut each hosomaki roll into sixths crosswise (or bitesize pieces) with a sharp knife.

It can help to lightly dampen your knife with water. Be sure to clean your knife between cuttings. You can also serve the hosomaki as a long roll.

Serve as is, or with soy sauce, sushi ginger, or Japanese mayonnaise.

Tips for Success

• Don’t use a metal bowl, spoon, or tray when making this sushi. This is because the vinegar in the cooked sushi rice will react with the metal and will change the taste of the sushi. Instead use wooden utensils or a glass bowl.
• If you find the sushi rice is sticking to your hands, lightly dampen your fingers with water.
• If your hosomaki roll has split during rolling, rewrap in another nori sheet.

Substitutions / Variations

Other filling ideas include:

• Tuna
• Pickled daikon
• Imitation crab meat
• Rolled egg omelette (tamagoyaki)

Serving Suggestions

• Serve as a long roll, or cut into bite size pieces.
• Garnish with sushi ginger, soy sauce, or Japanese mayonnaise.

Storage

Store any leftover hoso maki in an air tight container in the fridge for 1 to 2 days.

FAQ