Hosomaki (細巻き)
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
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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.
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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.
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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.
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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.
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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.
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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.
FAQ
What is Hosomaki?
Hosomaki (細巻き) are traditional thin Japanese sushi rolls, typically featuring a single filling like marinated tuna, cucumber, or Japanese omelette, wrapped in nori seaweed and sushi rice.
How do Hosomaki differ from other sushi rolls?
Hosomaki are distinguished by their small, thin size and simple, often single-ingredient fillings, unlike larger futomaki or uramaki (inside-out rolls) which can have multiple ingredients.
What are common fillings for Hosomaki?
Popular Hosomaki fillings include marinated tuna, Japanese omelette (tamagoyaki), cucumber, umeboshi (pickled plum), or kanpyo (dried gourd strips). Our recipe uses tuna, omelette, and cucumber.
Can I make Hosomaki without a bamboo mat?
While a bamboo mat (makisu) is traditional and highly recommended for perfectly shaped Hosomaki, you can try using a clean kitchen towel or plastic wrap as an alternative, though it may require more practice.
How should Hosomaki be served and eaten?
Hosomaki are typically served as bite-sized pieces. Enjoy them with a dab of soy sauce and a touch of wasabi, often accompanied by pickled ginger (gari) to cleanse the palate between different types of sushi.