Hosomaki Recipe: Classic Japanese Sushi Rolls
Discover the art of making Hosomaki, the delightful single-ingredient sushi rolls that bring elegance and simplicity to your table. Perfect for six servings, this recipe will guide you through each step of crafting these delicate rolls, ideal for sushi lovers and enthusiasts alike.
Ingredients
| Ingredient | Quantity |
|---|---|
| Nishiki rice (or sushi rice) | 60 g |
| Salmon fillet (sashimi-grade) | 40 g |
| Nori seaweed sheet | 2 sheets |
| Wasabi | As needed |
| Pickled ginger (gari) | As needed |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~60 kcal |
| Protein | ~6 g |
| Carbohydrates | ~8 g |
| Fat | ~1.5 g |
| Fiber | ~0.5 g |
Note: Values are approximate and depend on the specific ingredients used.
Instructions
Step 1: Prepare the Sushi Rice
- Rinse the sushi rice thoroughly until the water runs clear. Cook it according to the package instructions.
- Once cooked, allow the rice to cool slightly. It should be warm but not hot when you begin assembling the rolls.
Step 2: Slice the Salmon
- Use a sashimi-grade salmon fillet that has been properly prepared (free of skin, bones, and thoroughly cleaned).
- Cut the salmon against the grain to create strips about 18 cm (7 inches) long and 1 cm (0.4 inches) thick. If the fillet is shorter than the nori sheet, simply join smaller pieces together to match the length.
Step 3: Set Up Your Rolling Station
- Wrap a bamboo sushi mat (makisu) with plastic wrap to prevent sticking.
- Place a nori sheet on the mat, shiny side down, with the rough side facing up. Position the sheet so that the longer edge aligns with the edge of the mat closest to you.
Step 4: Assemble the Roll
- Wet your hands with a bowl of acidulated water (water mixed with a small amount of rice vinegar) to prevent the rice from sticking.
- Spread a thin, even layer of rice over the rough side of the nori sheet, leaving a 1 cm (0.4 inch) border at the top edge.
- Using your index finger, spread a small strip of wasabi along the center of the rice. Adjust the amount to suit your taste.
- Lay a salmon strip over the wasabi, ensuring it runs straight along the center.
Step 5: Roll the Hosomaki
- Lift the bamboo mat edge closest to you and fold it over the filling, pressing gently but firmly to form the roll.
- Continue rolling, using the mat to guide the nori into a tight cylinder. The exposed strip of nori at the top will seal the roll. If needed, lightly moisten this edge with a drop of water to ensure it sticks.
Step 6: Shape and Cut
- Firmly shape the roll within the bamboo mat by applying gentle pressure along the length.
- Place the roll on a cutting board. Wet a sharp knife with water (not acidulated, to preserve the blade’s integrity).
- Cut the roll in half, then slice each half into three equal pieces to create six hosomaki. Wipe the knife clean between cuts to ensure smooth edges.
Step 7: Serve and Enjoy
- Arrange the hosomaki on a serving plate. Garnish with pickled ginger on the side.
- Serve with a small dish of soy sauce for dipping and enjoy the authentic flavors of Japan at home.
Hosomaki is a timeless addition to any sushi spread. Whether you’re hosting a gathering or indulging in a quiet dinner, these sushi rolls bring a touch of tradition and taste to your table. For more delightful recipes, explore LoveWithRecipes.com!
