How to make hosomaki sushi rolls
Ingredients (including one primary filling)
- Sushi rice (seasoned with vinegar, sugar, and salt)
- Filling: Tuna (tekka maki), Cucumber (kappa maki), Salmon, Avocado, Pickled vegetables, such as takuwan (pickled daikon radish).
- Nori (Seaweed): Hosomaki is rolled using a half sheet of nori, which is important for keeping the sushi roll small and manageable. The nori is placed on the outside, holding everything together.
Method
Hosomaki is rolled into a tight, cylindrical shape, using a bamboo rolling mat, then sliced into small, bite-sized pieces using a sharp knife — usually 6 to 8 pieces per roll.
The balance of the soft, sticky sushi rice and the crisp nori, along with the freshness of the single filling, makes hosomaki a simple yet elegant sushi with clean flavours.
If you don't have a bamboo sushi rolling mat then you can use a flexible place mat or a clean tea towel that has been folded into quarters.
How to serve
Hosomaki is typically served with soy sauce, rice vinegar, pickled sushi ginger (gari), and a dab of wasabi for dipping and enhancing the flavours. It’s often part of a sushi platter, complementing other more complex sushi rolls.
While ideal for hosomaki, these half nori sheets can also be used for other sushi types, including temaki (hand rolls) or shredded and used as a garnish for rice bowls and noodle dishes.
