Hosomaki Sushi Recipe (Japanese Maki Sushi)
Learn how to make homemade Hosomaki with this easy recipe! This beginner-friendly recipe will help you create authentic Japanese sushi rolls, from preparing the rice to rolling the perfect sushi!
Looking for homemade sushi recipes? Try my Inari Sushi, Avocado Futomaki Sushi, or Chirashi Sushi!
If you’re a fan of Japanese sushi rolls, you’ve come to the right place! Hosomaki is a thin roll featuring a single filling inside and the easiest sushi roll to master. Whether planning a special gathering or simply craving a taste of Japan in your everyday meals, try this recipe!
Why You Will Love This Recipe
Different Types of Maki Sushi
Before diving into the recipe, let’s briefly clarify the types of traditional Japanese sushi rolls. Maki sushi or Nori maki is a general term for sushi rolls, where sushi rice is rolled with a black nori sheet. From the top view, we have hosomaki sushi, futomaki sushi, and uramaki sushi. The image above shows the differences in size.
This simple knowledge will make ordering sushi at Japanese restaurants a more enjoyable and effortless experience for you!
Recipe Ingredients
You’ll need the following ingredients to make this Hosomaki Sushi:
Ingredient Notes
Makisu (Bamboo Sushi Mat)
A Makisu, also known as a bamboo mat or sushi mat, is a traditional tool used in Japanese cuisine for rolling sushi. It is made from thin bamboo strips woven together with string. The makisu provides support and helps shape the sushi roll while keeping the ingredients tightly wrapped.
When you closely observe the side profile of Makisu, you’ll notice that one side is flat while the other is round. Place the nori sheet on the flat side to achieve a smooth surface for your sushi roll. If you don’t have a Makisu, you can still make sushi using plastic wrap as a substitute.
How To Make Hosomaki: STEP BY STEP
Here are some quick visual instructions! For all the detailed ingredients and instructions, you can go to the printable recipe card below.
Step 1
Prepare sushi vinegar by mixing rice vinegar, sugar, and salt.
Step 2
Blend rice and sushi vinegar thoroughly.
Step 3
Prepare a sushi filling of your choice (I use cucumber in this recipe).
Step 4
Lay the nori sheet, rice, and the filling on a makisu to prepare for the rolling.
Step 5
Hold the filling with your finger and start rolling, applying gentle pressure to shape.
Step 6
The first one is complete! Let it sit for a few minutes, and slice it into small pieces.
Serve the hosomaki rolls with soy sauce for dipping. For an extra kick of flavor, you can also enjoy them with a side of wasabi and pickled ginger. If you prefer a spicier twist, adding some spicy mayo would be great as well!
Hosomaki Sushi Fillings
Hosomaki is versatile as it can be easily customized with different fillings inside. Here are 6 popular hosomaki rolls for you to try at home!
- Kappa Maki Roll (Cucumber)
- Kanpyo Maki Roll (Dried gourd shavings)
- Tekka Maki Roll (Raw tuna)
- Avocado Maki Roll
- Oshinko Maki Roll (Japanese pickles)
- Natto Maki Roll (Fermented soybeans)
By the way, ‘Maki’ simply means ‘roll.’ Each sushi roll is named by combining the ‘main ingredients’ with the word ‘maki,’ such as kappa maki and natto maki.
Here are more tasty options to try:
- Raw salmon
- Fish egg
- Tamagoyaki (Japanese egg omelet)
- Imitation crab sticks
Your Questions Answered
Pick up a piece of hosomaki sushi using chopsticks or your fingers. Dip the sushi into a bit of soy sauce, and enjoy!
The black wrapper in sushi is called “nori.” It is a type of seaweed that is roasted and dried. Nori is commonly used to wrap sushi rolls or onigiri rice balls.
Yes! You can find vegan and vegetarian options, such as kappa maki, kanpyo maki, oshinko maki, natto maki, and avocado maki.
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Hosomaki Sushi Recipe (Japanese Maki Sushi)
Print Pin SaveEquipment
- 1 Makisu (Bamboo sushi mat) (You can also use cling wrap to roll sushi)
Ingredients
- 400 g Cooked Japanese Rice, 2 US cups
- Sushi Filling of your choice, cucumber, pickled vegetables, kanpyo, tuna, or avocado.
- 3 Nori Sheet, full size nori sheet
Sushi vinegar
- 1 tbsp Rice Vinegar
- 1/2 Tbsp Sugar
- 1/2 tsp Salt
Instructions
- Prepare Sushi Vinegar: Add rice vinegar, salt, and sugar in a small bowl and blend well.
- Make Sushi Rice: Transfer the cooked rice to a large bowl and gently combine it with the sushi vinegar mixture. After thoroughly blending, cover the bowl with a damp cloth and let the rice cool to room temperature before rolling.
- Prepare Other Ingredients: Divide a nori sheet in half. Follow the lines on the seaweed and cut along their direction with your hand or scissors. Cut the filling into thin strips.
- Assemble the Sushi: Lay the nori sheet on a makisu, and evenly spread the rice on the nori, leaving half an inch (1.2 cm) uncovered at the top. You can use your hand or a rice paddle for this step. Place your chosen sushi filling in the center of the rice.
- Roll the Sushi: Align the seaweed with the bottom edge of the sushi mat. Hold down the filling with your middle finger, lift the mat with your thumb, and roll from the front to the end of the rice. Apply gentle pressure to shape the roll. Lift the sushi mat and roll it to seal it. Apply gentle pressure again to shape the roll.
- Slice the Roll: Wet the knife with the damp cloth and cut the hosomaki roll into bite-sized pieces.
Video
Notes
- When preparing the sushi rice, be careful not to mash the grains while stirring. Use a gentle folding motion to mix the rice and seasonings.
- If the sushi rice is still hot, you can use a paper fan to cool it down to room temperature.
- Use around 70-80g of rice for each roll as a guide to avoid overflow when rolling.
- When spreading the rice, ensure it is evenly distributed on the nori sheet.
- Nori sheets have a shiny side and a rough side. When placing the nori sheet, ensure that the shiny side is facing down.
- Make sure to cut each sushi rolls to the same length. It looks visually appealing when each piece has the same height when serving.
