Hosomaki

Name: Hosomaki
Prep time: 30 min
Total time: 30 min
Yield: 6
Ingredients: Niskiki rice. (for sushi, cooked) 0.3 cup; Salmon fillets (frozen, cleaned and trimmed) 1.4 oz; Nori seaweed (from 19x21 cm) 1; Wasabi to taste; Pickled ginger to taste

it fr es de br

137.7

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 137.7
Carbohydrates g 14.9
of which sugars g 0.5
Protein g 8.6
Fats g 4.9
of which saturated fat g 1.2
Fiber g 14
Cholesterol mg 0.1
Sodium mg 19.9

Difficulty: Difficult
Prep time: 30 min
Makes: 6 pieces
Cost: Average
Note plus the time to prepare the sushi rice

PRESENTATION

Recipe by
Sai Fukayama

Hosomaki is a type of thin sushi roll you’ll find in Japanese eateries everywhere. And look, it’s super fun to make at home. What makes hosomaki sushi special is its simplicity: just one tasty filling like salmon, tuna, or even a crunchy cucumber strip, all wrapped up in a layer of tender sushi rice and crisp nori seaweed. You know, in Japan and among sushi lovers worldwide, this style is really really popular. It's easy to eat, the flavors are bright, and you can customize it with whatever hosomaki fillings you like. Some regions get creative by swapping the seaweed for a thin omelette, soybean paper, or the fresh punch of shiso leaf—offering a lot of room for experimentation. Thing is, getting the moist, slightly sweet sushi rice just right ties everything together and gives hosomaki its special taste and texture.

Exploring Japanese sushi often leads people to appreciate the variety of rolling techniques available. Hosomaki is a great starting point for many home cooks because the hosomaki recipe is pretty straightforward—one filling means less hassle, yet you still achieve that authentic Japanese flavor. And, it’s exciting to lay out your favorite ingredients and see what kind of thin sushi roll you can create. Maybe it's the classic salmon, or a veggie choice like avocado or cucumber. Sure, rolling might seem tricky at first, but with a bit of practice, the rolls come out crispy on the outside, moist in the center, and just a touch tangy from the rice seasoning. For real, some folks venture into other Japanese sushi styles like nigiri, uramaki, or onigiri rice balls, using the same sushi rice base and maybe some leftover hosomaki fillings. It's all about enjoying the process, sharing your creations, and savoring that balance of flavors that makes makizushi such a beloved dish. Whether you stick with traditional ingredients or experiment with new fillings, hosomaki always keeps things simple, enjoyable and seriously delicious. No question.

How to prepare Hosomaki

To prepare the hosomaki, first prepare the sushi rice 1. Once ready, let it cool down slightly and prepare the salmon needed for your hosomaki. You should have a frozen fillet, without bones and skin, and well trimmed. Cut the salmon fillet against the grain to obtain strips the length of the seaweed sheet (about 7 inches) and 0.4 inches thick 2. If the fillet is shorter, don't worry, cut another piece to reach the desired length 3.

Wrap the makisu in plastic wrap and lay it on a flat surface, place the nori seaweed sheet on top with the shiny side touching the mat. The seaweed should be positioned towards you, almost at the edge of the makisu 4. Wet your hands with acidulated water 5 and take about 2 oz of cooked rice 6.

Place it on the rougher surface of the seaweed 7 and spread it out with your fingers 8. You should leave 0.4 inches of free space from the top edge, and the rice layer should not be too thick. With your index finger, take a pinch of wasabi and spread it in the center of the rice to create a strip 9.

Then take a strip of salmon and place it in the center of the rice 10; if it's not enough, add another piece 11. Lift the edge of the mat closest to you, holding the salmon strip in place with your two ring fingers 12

rotate the mat 13, placing your thumbs underneath, and press the central ingredient inward with your other fingers 14. Then move the roll forward a bit so that the exposed seaweed strip seals everything. The moisture from the rice will act as a glue; if it's not enough, you can moisten the exposed part of the seaweed. Shape the roll inside the mat by pressing evenly with your hands, moving lengthwise. Unroll the mat 15

and place the hosomaki on a cutting board. Moisten a sharp knife with non-acidulated water 16, so the blade won't get damaged. Cut the roll in half 17, place the two pieces side by side 18

and cut each into 3 equal parts 19, to obtain 6 pieces 20. Do not apply too much pressure during this step. Arrange them on a serving plate and place some pickled ginger on the side 21. Serve the hosomaki with soy sauce.

Storage

We recommend consuming the hosomaki immediately after preparation.

Advice

Instead of salmon, you can use tuna or cucumber.

Instead of nori seaweed, hosomaki can be wrapped in a thin omelet, rice or soy paper, and shiso leaf.

For an even more varied sushi dinner, try making Futomaki and Gunkanmaki

For safe consumption of raw, marinated, or semi-cooked fish

Before consuming raw, marinated, or not fully cooked fish, it is recommended to freeze it for at least 96 hours at 0°F in a home freezer marked by 3 or more stars, according to the guidelines of the Ministry of Health.

For the translation of some texts, artificial intelligence tools may have been used.