Hosomaki (細巻き)

Name: Hosomaki
Total time: 58 min
Yield: 4
Cuisine: Japan
Ingredients: 300 g sushi rice; 400 ml water (for cooking rice); 3 tbsp rice vinegar; 2 tbsp sugar (for vinegar); 1 tsp salt (for vinegar); 1 pcs egg; 0.5 tbsp sugar (for omelette); 1 pinch salt (for omelette); 1 tsp water (for omelette); 30 g canned tuna (for soboro); 0.5 tbsp sugar (for soboro); 1 tsp soy sauce (for soboro); 0.5 tbsp water (for soboro); 10 pcs nori sheet; 0.5 pcs cucumber; 60 g raw tuna; 1 pcs umeboshi; to taste wasabi; to taste sesame seeds; to taste vegetable oil

Japan

Hosomaki thin rolls are a traditional Japanese dish consisting of small sushi pieces wrapped in a nori sheet and filled with marinated tuna, Japanese omelette, cucumber, umeboshi, wasabi and sesame seeds. They are served as portioned rolls, conveniently divided into two rolls per filling.

Ingredients

300 g sushi rice
400 ml water (for cooking rice)
3 tbsp rice vinegar
2 tbsp sugar (for vinegar)
1 tsp salt (for vinegar)
1 pcs egg
0.5 tbsp sugar (for omelette)
1 pinch salt (for omelette)
1 tsp water (for omelette)
30 g canned tuna (for soboro)
0.5 tbsp sugar (for soboro)
1 tsp soy sauce (for soboro)
0.5 tbsp water (for soboro)
10 pcs nori sheet
0.5 pcs cucumber
60 g raw tuna
1 pcs umeboshi
to taste wasabi
to taste sesame seeds
to taste vegetable oil

Steps

Mix rice vinegar, sugar (for vinegar) and salt (for vinegar) until fully dissolved. Cook sushi rice in water (for cooking rice). Immediately after cooking, fold the hot rice with the vinegar mixture using circular motions, cool, covering with plastic wrap.
In a bowl whisk the egg with sugar (for omelette), salt (for omelette) and water (for omelette). On a heated pan with a small amount of vegetable oil pour half of the mixture, cook until set and roll into a roll. Repeat with the second half of the mixture, then cool and cut the omelette into 1 cm pieces.
Combine sugar (for soboro), soy sauce (for soboro) and water (for soboro) in a saucepan. Add canned tuna (for soboro), heat over medium heat, stirring until the liquid evaporates.
Slice the cucumber into longitudinal strips about 1 cm thick. Slice the raw tuna into similar strips. Remove the pit from the umeboshi and break it into pieces. If necessary, cut the nori sheet in half.
On a bamboo mat place a nori sheet, wet your hands with water, take a portion of rice ≈ 70 g and spread it over the nori, leaving a free edge. Place cucumber, omelette, umeboshi, raw tuna, wasabi and soboro in the center. Roll the sushi, pressing the edges, and cut into pieces about 3 cm long.
Arrange the finished rolls in a box or on a plate, optionally sprinkle with white sesame seeds and serve with soy sauce, ginger and extra wasabi.