How To Make Sushi Rolls (Hosomaki) (Recipe) 細巻きの作り方 （レシピ）

raw fish

🥗Healthier: cooked shrimp

💰Cheaper: canned tuna

Canned tuna is more affordable and has a longer shelf life.

sushi rice

🥗Healthier: quinoa

💰Cheaper: white rice

White rice is less expensive and easy to find.

nori sheets

🥗Healthier: lettuce wraps

💰Cheaper: cabbage leaves

Cabbage leaves are a budget-friendly substitute.

fish roe

🥗Healthier: chopped olives

💰Cheaper: mashed avocado

Mashed avocado provides a creamy texture at a lower cost.

Make sushi rice with sushi vinegar mixture.

Mix by 'slicing' through the rice and cover with a damp towel.

Cut the ends from cucumber and slice into half, then into half again and remove the seeds.

Slice tuna into 1/4 inch slices, then slice into 1/4 inch strips.

Cut nori sheets in half.

Combine 1/4 cup water and 2 tsp rice vinegar to make 'tezu'.

Place nori shiny side down.

Wet your hands with 'tezu'.

Wet a 1/2 cup measuring cup and loosely pack it with rice.

Spread sushi rice evenly on top of nori, leaving 1 inch of nori uncovered at the top.

Add sushi ingredients, hold it down with your fingers, and roll.

Press down to form sushi roll.

Wet knife with damp towel before cutting.

Cut sushi in half, then into thirds.

Make sure to keep sushi covered.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens