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Hosomaki 細巻き
5 from 2 votes

Hosomaki 細巻き

Hosomaki is a type of sushi rolls. Discover how to make a sushi roll hosomaki with step by step photo instructions and the recipe with tips.

Prep Time
40 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 10 rolls
Calories: 183 kcal
Course: Side Dish, Main Course, Appetizer
Cuisine: Japanese

Ingredients

Sushi Rice
  • 2 cups rice 1, uncooked
  • 1.9 cups water
  • 1 Kelp 3 about 2 inch/5cm, piece, aka kombu
  • 4 tbsp rice vinegar *2
  • 2 tbsp sugar
  • 2 tsp salt
Fillings & Nori seaweed sheets
  • 1 cucumber cut evensized sticks
  • 1 avocado cut evensized sticks
  • 5 nori seaweed sheets cut in half
  • 1 rice vinegar works as glue to seal nori seaweed sheet together, or water, small bowl

Instructions

Sushi Rice *4
    Cup of Yum
  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.

Notes

  • *1 If you would like to make less, use the Sushi rice calculator. To make 10 hosomaki, you need rice to make 4 regular sushi rolls. 
  • *2 If you don't have access to Rice vinegar, see Japanese food substitution for alternatives. 
  • *3 If you don't have kombu kelp, you can omit this ingredient. 
  • *4 Read more information and detailed instructions here: How to make perfect sushi rice. 
  • *5 Do not mix sushi vinegar and rice in your rice cooker. This will damage the rice cooker coating.
  • *6 This is for making rolling process goes smoothly. 
  • *7 This step also makes it easier to cut. Read the above post. 

Nutrition Information

Calories 183kcal (9%) Carbohydrates 35g (12%) Protein 3g (6%) Fat 3g (5%) Saturated Fat 1g (5%) Sodium 472mg (20%) Potassium 189mg (4%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 126IU (3%) Vitamin C 3mg (3%) Calcium 19mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 10 rolls

Amount Per Serving

Calories 183

% Daily Value*

Calories 183kcal 9%
Carbohydrates 35g 12%
Protein 3g 6%
Fat 3g 5%
Saturated Fat 1g 5%
Sodium 472mg 20%
Potassium 189mg 4%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 126IU 3%
Vitamin C 3mg 3%
Calcium 19mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.