Hosomaki

Hosomaki are thin sushi rolls, traditional in Japanese cuisine. They are distinguished by being narrower than other types of sushi rolls and usually contain only one ingredient in addition to rice. Here is a basic recipe for preparing hosomaki.

Ingredients

• 250 grams of sushi rice
• about 300 ml of water
• 40 ml of rice vinegar
• 2 tablespoons of sugar
• 1 teaspoon of salt
• Nori (dried seaweed)
• Your favorite filling, for example, cucumber, tuna, salmon, or avocado, cut into long, thin strips
• Soy sauce (for serving)
• Wasabi (optional, for serving)
• Pickled ginger (optional, for serving)

Preparation

1. Start by washing the rice under cold running water until the water becomes clear. Then cook it with the water following the package instructions or until it’s soft and has absorbed all the water.
2. While the rice is hot, mix the rice vinegar with the sugar and salt until they are completely dissolved. Pour this mixture over the cooked rice and gently stir, allowing the rice to cool to room temperature.
3. Lay a sheet of nori on a sushi mat (makisu), shiny side down.
4. Take an appropriate amount of rice (about 80 grams) and spread it evenly over the nori, leaving about 1 cm free on the top edge of the sheet.
5. Place a strip of the filling you’ve chosen along the center of the rice.
6. Using the mat, begin to roll the hosomaki from the bottom up, making sure to squeeze tightly as you roll.
7. Seal the edge of the nori seaweed by moistening it slightly with water if necessary, so that the hosomaki remains closed.
8. With a sharp, wet knife, cut the roll into six equal parts.
9. Serve the hosomaki with soy sauce, wasabi and pickled ginger, if desired.

Fun Fact

Hosomaki are very popular in bento (Japanese takeaway meals) because they are easy to eat with hands and perfect for a quick meal. The word “hoso” in Japanese means “thin,” so their name describes their characteristic shape.

To add an Italian twist, you can try filling the hosomaki with typical Italian cuisine ingredients, such as prosciutto or beef carpaccio instead of raw fish, while always maintaining the characteristic simplicity of this type of sushi.