Hosomaki 細巻き

Sushi Rice *4

1. Wash the uncooked rice and drain the washing water completely.
2. Place the washed rice in a rice cooker with the water and the piece of kombu kelp.
3. Cook the rice according to your rice cooker.
4. Combine all sushi vinegar ingredients and let the sugar and salt dissolve completely.
5. When the rice is cooked, Place the rice in a large mixing bowl or Hangiri wooden tub (if you have) and combine with sushi vinegar. *5
6. Divide the sushi rice 1/2 cup (80g) each. *6

Rolling Hosomaki

1. Cut the nori seaweed sheets in half. It's standard size is usually (8.3 x7.5 inch or 21cmx19cm) Cut longer side in half.
2. Toast the nori seaweed sheet by passing the sheet over a medium flame to make it crispier. *7
3. Place the nori sheet on a bamboo sushi rolling mat.
4. Spread 1/2 cup of the sushi rice evenly over the nori seaweed sheet leaving 0.6 inch (1.5cm) at the top of the nori seaweed.
5. Place cucumber stick on the centre of the rice.
6. Wet the far edge of the nori sheet with sushi vinegar or water with your finger tip.
7. Place your fingers on the cucumbers (or whatever the filling used), lift the edges of the bamboo rolling mat and bring the one edge of nori sheet and sushi rice over to meet the fat edge of the sushi rice.
8. Firmly press the bamboo sushi rolling mat over the sushi roll with your hands.
9. Repeat the above process for rest of the ingredients.
10. Cut each roll in sixths crosswises with a sharp knife. Clean the knife with well moistened kitchen cloth between each cut.
11. Serve them on the plate with sushi ginger.