Learn how to make delicious Hosomaki with this step-by-step guide. This beginner-friendly recipe will help you create authentic Japanese sushi rolls, from preparing the rice to rolling the perfect 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 ingredient 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 hosomaki!
- This recipe is for you if:
- You love Japanese sushi.
- You are looking for an easy sushi roll recipe.
- You want to know how to make hosomaki sushi.
If you want to check the recipe immediately, please visit the link below. Let's get started!
Jump to:
- About This Recipe
- What is Hosomaki?
- Type of Maki Sushi
- 5 Types of Hosomaki Rolls
- 1. Kappa Maki
- 2. Oshinko Maki
- 3. Kanpyo Maki
- 4. Natto Maki
- 5. Avocado Maki
- 📋 Ingredients
- Where to Buy Japanese Ingredients
- Makisu (Bamboo Sushi Mat)
- 🔪Instructions
- Step 1: Preparing the Rice
- Step 2: Preparing the Ingredients
- Step 3: Assembling the Roll
- Step 4: Cutting the Roll
- Serve
- Variety of Ingredients
- FAQ
- Thanks For Stopping By!
- More Rice Recipes You Might Like
- 📖 Recipe
- How To Make Hosomaki (Japanese Thin Sushi Roll)
- 💬 Comments
About This Recipe
- Japanese traditional sushi rolls
- Thin roll with one filling inside
- Beginner-friendly sushi roll to try at home
- Straightforward instructions
What is Hosomaki?
Hosomaki is a traditional Japanese sushi roll with a narrow and thin shape. The word "hoso" means "thin" in Japanese, referring to the slender size of the roll.
Hosomaki typically consists of a single ingredient wrapped in a half sheet of nori (seaweed) along with sushi rice. Common fillings include fish, vegetables, or pickles.
Naming
The term "Maki" refers to a roll. Any sushi roll is named by combining the "main ingredients" with the word "maki", such as kappa maki and natto maki.
Type of Maki Sushi
The sushi roll, known as Maki sushi or Nori maki in Japanese, comes in two different sizes in general:
- Hosomaki refers to thin sushi rolls, typically containing one main ingredient inside the roll.
- Conversely, Futomaki refers to thicker and bigger sushi rolls that can contain multiple ingredients. Uramaki (inside-out roll, like California roll) is in this category.
From the top, hosomaki sushi, futomaki sushi, and uramaki sushi. You can find the difference in the size in the image above.
I hope this simple knowledge will make ordering sushi at Japanese restaurants a more enjoyable and effortless experience for you!
5 Types of Hosomaki Rolls
Let me introduce five delightful variations of hosomaki, all of which are vegan and vegetarian-friendly sushi options.
1. Kappa Maki
2. Oshinko Maki
3. Kanpyo Maki
4. Natto Maki
5. Avocado Maki
📋 Ingredients
Here are the basic ingredients that you will need for making hosomaki sushi (amounts are in the recipe card below).
- Cooked Japanese rice: See below
- A filling of your choice: Select one ingredient from options like cucumber, pickled vegetables, or raw fish. As an example, I will use cucumber and make kappa maki in the following section.
- Nori sheet: See below.
- Rice vinegar, sugar, and salt: We blend them well and mix the mixture into the rice to make vinegared rice. Other types of vinegar might be strong for the rice, so I highly recommend using rice vinegar. You can also use store-bought seasoned rice vinegar.
Japanese Short-grain Rice
The best rice for sushi rolls is short-grain rice, which is more starchy than long-grain rice and helps maintain the desired shape of the sushi roll and onigiri rice balls.
I won't go into the details of how to cook rice in this recipe, so please see the "How to cook Japanese rice on the stove" recipe.
Nori Seaweed Sheet
Nori is a type of seaweed that's dried, crispy, and sold in sheets like in the picture above.
Get this full-size nori sheet (8.3" x 7.5" or 21 x 19 cm) at a grocery store, and we will divide it into half to make this kappa maki recipe.
Where to Buy Japanese Ingredients
If you live in the US, you can find Japanese ingredients in the list below.
- Japanese market: Mitsuwa Marketplace, Marukai
- Asian market
- Whole Foods Market
- Health food stores
- Online stores: Instacart, Walmart, Amazon
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. Make sure to 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.
🔪Instructions
Here are the step-by-step instructions for making hosomaki rolls. The process consists of the following four straightforward steps!
- Step 1: Preparing the Rice
- Step 2: Preparing the Ingredients
- Step 3: Assembling the Roll
- Step 4: Cutting the Roll
Step 1: Preparing the Rice
1. Blend rice vinegar, salt, and sugar well to make sushi vinegar.
2. Transfer the cooked rice to a large bowl, and gradually pour the sushi vinegar mixture over the rice while gently mixing it with a rice paddle.
3. Continue mixing until the rice is evenly coated with the vinegar mixture. Be careful not to mash the rice.
4. Cover with a wet cloth over the bowl while preparing the ingredients. Allow the rice to cool to room temperature before using it for making sushi rolls.
Helpful Tips For Preparing The Rice
- When preparing the sushi rice, avoid mashing 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.
Step 2: Preparing the Ingredients
1. Divide a nori sheet in half. Follow the lines on the seaweed and cut along their direction with your hand or scissors.
2. Trim off both ends of a cucumber and slice it lengthwise into four or six equal pieces. Adjust the length to match the size of the nori sheet If the cucumber is longer.
Step 3: Assembling the Roll
1. Place a bamboo sushi mat on a flat surface and place the nori sheet, shiny side down and rough side up, on the mat.
2. Wet your hands with water to prevent the rice from sticking, grab the sushi rice, and shape it into a cylindrical form.
3. Evenly spread the rice on the nori sheet using your hand. Leave half an inch (1.2 cm) of the nori uncovered at the top.
4. Place the cucumber in the center of the rice.
5. Align the seaweed with the bottom edge of the sushi mat. Use your middle finger to hold down the cucumber, lift the mat with your thumb, and start rolling from the front until the end of the rice. Apply gentle pressure to shape the roll.
6. Lift the sushi mat and roll the sushi to seal the roll. Apply gentle pressure to shape the roll.
The first one is complete! Repeat the rolling process to make four more rolls. Allow them to sit for a few minutes before cutting.
Helpful Tips for Assembling the Roll
- 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. Wet your hands with water to prevent sticking, as rice tends to be quite sticky. You can also use a rice paddle as it can make the spreading process easier.
- Nori sheets have a shiny side and a rough side. When placing the nori sheet, ensure the shiny side faces down. Once the sushi roll is completed, the shiny side of the nori should be on the outside.
- Ensure that the smooth side of the sushi mat faces up and the knot is positioned on the upper side.
Step 4: Cutting the Roll
1. Prepare a damp cloth, as the rice tends to be sticky. Use a sharp knife to slice it into bite-sized pieces.
2. Wet the knife with the damp cloth and cut the sushi roll in half.
3. Align the two halves of the sushi rolls and cut them into thirds.
4. Done! Serve the sushi rolls with the cut side facing up.
Helpful Tips for Cutting the Roll
- Position the end of the roll facing down and let it sit for a few minutes before cutting. This will make it easier to cut. Have a damp cloth ready to wipe the knife after each cut, ensuring clean cuts.
- Make sure to cut each sushi roll to the same length. It looks visually appealing when each piece has the same height when serving.
Serve
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!
Variety of Ingredients
Hosomaki is versatile as it can be easily customized with different ingredients. Here are some tasty options to try:
- Raw tuna
- Raw salmon
- Fish egg
- Tamagoyaki (egg omelette)
- Imitation crab sticks
FAQ
Hosomaki is a traditional Japanese sushi roll with a narrow and thin shape. The term "hoso" means "thin" in Japanese, reflecting its slender size. It typically consists of a single ingredient wrapped in a half sheet of nori seaweed and sushi rice.
In sushi terminology, "maki" translates to "roll." On the other hand, "hosomaki" specifically refers to a thin sushi roll with a narrow shape that typically features a single ingredient.
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.
Thanks For Stopping By!
Thank you for taking the time to read my blog♡ . If you’ve tried this recipe (or any other recipe on the blog), please give it a star rating below!
Also, feel free to leave comments if you have any questions. I love hearing from you!
Chef JA Cooks is a Japanese food blog that shares simple and healthy Japanese home cooking recipes, including vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.
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📖 Recipe
How To Make Hosomaki (Japanese Thin Sushi Roll)
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
- A filling of your choice, Choose one filling from options like cucumber, pickled vegetables, kanpyo, or avocado.
- 3 Nori Sheet, full size nori sheet
Sushi vinegar
- 1 tablespoon Rice Vinegar
- ½ tablespoon Sugar
- ½ teaspoon Salt
Instructions
Preparing Sushi Rice
- Blend rice vinegar, salt, and sugar well to make sushi vinegar.
- Transfer the cooked rice to a large bowl, and gradually pour the sushi vinegar mixture over the rice while gently mixing it with a rice paddle.
- Cover with a wet cloth over the bowl while preparing the ingredients. Allow the rice to cool to room temperature before using it for making sushi rolls.
Preparing the ingredients
- Nori sheet: Divide a nori sheet in half. Follow the lines on the seaweed and cut along their direction with your hand or scissors.
- Filling of your choice: Make a thin strip.
Assembling the Roll
- Place a bamboo sushi mat on a flat surface and place the nori sheet, shiny side down, on the mat.
- Wet your hands with water to prevent the rice from sticking, grab the sushi rice, and shape it into a cylindrical form.
- Evenly spread the rice on the nori sheet using your hand. Leave half an inch (1.2 cm) of the nori uncovered at the top.
- Place the filling of your choice in the center of the rice.
- Align the seaweed with the bottom edge of the sushi mat. Use your middle finger to hold down the filling, lift the mat with your thumb, and start rolling from the front until the end of the rice. Apply gentle pressure to shape the roll.
- Lift the sushi mat and roll the sushi to seal the roll. Apply gentle pressure to shape the roll.
Cutting the Roll
- Wet the knife with the damp cloth and cut the sushi roll in half.
- Align the two halves of the sushi rolls and cut them into thirds.
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.
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