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300tube TabiEats   10 January, 2017

How to Make Sushi-Hosomaki (RECIPE TUTORIAL)

Hosomaki are thin rolls of rice, nori and one single ingredient. They are one of the most popular sushi types in Japan as they can be eaten in one single bite! Subscribe!

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Sushi Mat
Rice Vinegar
Rice Paddle
Sushi at Home

INGREDIENTS: (makes 4 rolls)
2 tbsp rice vinegar
1 tbsp sugar
1/2 tsp salt

2 cups hot cooked rice (Japanese rice/sushi rice)
4-6 sheets nori, cut in half

(suggested fillings)
cucumber, cut into a stick
takuan (pickled radish) , cut into a stick
sushi-grade tuna, cut into a stick
ume paste (or ume with seed taken out)
canned tuna

Mix rice vinegar, sugar and salt together and microwave for about 1 minute or until sugar has dissolved. Immediately pour this into a bowl of hot cooked rice. Slice the rice with a rice paddle to combine sushi vinegar into the rice. Try not to break or smash the rice kernels as this will result in a mushy texture. If not using immediately, cover with a damp cloth. 

Cut all fillings into sticks, about the same size as the width of your nori sheet. Mix together tuna and mayonnaise. Perilla leaves go really well with ume paste so add these to the filling if desired.

Now it's time to assemble the hosomaki. Put sushi mat on your work surface. Make sure the bamboo strings are facing sideways so you can properly roll the mat. Place a half sheet of nori on the mat, shiny side facing down. Moisten hands with sushi vinegar or water. Scoop a scant 1/2 cup of cooked sushi rice into your hand. Place the ball of sushi onto the left of the nori sheet. Spread rice across leaving 1 inch space on the top. Place filling into the center. Grab the edge of the bamboo mat and hold filling down with your fingers. Roll over the filling in one quick motion, making it land on the edge of the rice. Shape and tighten the roll with your fingers. Instead of trying to roll it into a cylinder, think of molding it into a square. 

Lift up the mat and roll it over one more time, shaping and tightening again with your fingers. Set the roll to the side and let it sit for 3-5 minutes before cutting. Repeat with the rest of the ingredients. 

To cut the sushi, make sure to wet your knife first and in between each slice. Cut directly in the center of the roll, cutting it in half. Guide the knife towards you while pushing down, using a sort of rolling motion. Cut the sushi so that each roll makes 6 pieces. 

The tekka maki (tuna rolls) and kappa maki (cucumber rolls) are to be eaten with a light dip in soy sauce. The rest are usually eaten as is but it is up to you how you want to eat them so feel free to experiement with your favorite fillings. 

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*Music courtesy of Audio Network

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