How to make Sushi rolls for beginners and Craftsmanship Point | Hosomaki

raw fish

🥗Healthier: cooked shrimp

💰Cheaper: canned tuna

Canned tuna is more accessible and affordable while still providing a good flavor.

sushi rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice adds more fiber and nutrients, while white rice is often less expensive.

nori sheets

🥗Healthier: rice paper

💰Cheaper: lettuce leaves

Rice paper is gluten-free and can be a lighter option, while lettuce is very cost-effective.

soy sauce

🥗Healthier: tamari

💰Cheaper: low-sodium soy sauce

Tamari is gluten-free while low-sodium soy sauce is a healthier alternative.

Sprinkle salt evenly on the cucumber and press down, then move the cucumber back and forth to tenderize it and remove bitterness.

Cut off the ends of the cucumber to remove the bitter components and cut the cucumber into about one-quarter size pieces.

Remove the seeds from the cucumber to improve the taste of the sushi rolls.

Prepare the tuna by cutting it into small cubes, ensuring they are not too big.

Use a bamboo sushi mat (makisu) for rolling, placing the nori shiny side down on the mat.

Spread sushi rice evenly over the nori, leaving a small space at the top edge.

Place wasabi in the middle of the sushi rice, not on the nori.

Position the cucumber pieces on top of the rice, ensuring they do not stick out.

Begin rolling the sushi by lifting the edge of the mat and pressing down to form a square shape, ensuring the cucumber stays inside.

Turn the roll over and press down gently again to secure the shape.

Wet the knife to prevent sticking and wipe it clean after each cut.

Cut the roll into six even pieces, ensuring not to crush the rice grains while cutting.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens