Hosomaki

Making the Sushi Rice

1. Rinse the sushi rice until the water runs clear (this could take 3-4 rinses). Completely drain the rice and then place in a saucepan.
2. Add 1 ½ cups water to the rice and bring the water to a boil over medium to high heat. Once at a boil, reduce the heat to low, gently stir, and cover with a lid. Cook for 15 minutes. Remove from heat and allow to rest for 15 minutes covered.
3. Transfer the rice to a glass mixing bowl. Break up the rice using a wooden spoon and gently mix through the vinegar, sugar, and salt. Allow the rice to cool completely. Once cool, cover with a damp tea towel and place in the fridge for 5 to 10 minutes (see note 2).

Rolling the Hosomaki

1. Cut the longer side of the nori (seaweed sheets) in half. Most seaweed sheets are using 21 cm x 19cm or 8.27 inches x 7.48 inches).
2. Place the cut nori sheet on a bamboo rolling mat shiny side down.
3. Spread about ½ cup (100 grams, 3.53 ounces) of cooked sushi rice in the centre of the nori. Leave at least 1.5 cm (0.6 inches) at the top of the seaweed.
4. Place some of the cucumber sticks in the middle of the rice (or filling of choice) (see note 3).
5. Wet your fingers lightly and wet the top edge of the nori sheet.
6. Placing your fingers on top of your filling, lift the edges of the bamboo rolling mat with your thumbs. Roll the sushi rice of the filling to the top edge of the sushi rice. When rolling the hosomaki, press firmly on the bamboo sushi rolling mat.
7. Continue rolling the hosomaki until the top edge of the seaweed is completely covered by the sushi mat.
8. Repeat steps 2 to 7 for the rest of the ingredients.
9. Cut each hosomaki roll into sixths crosswise (or bitesize pieces) with a sharp knife. It can help to lightly dampen your knife with water. Be sure to clean your knife between cuttings. You can also serve the hosomaki as a long roll. Serve as is, or with soy sauce, sushi ginger, or Japanese mayonnaise.