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Hosomaki (Thin Rolls)

Makimono/Hosomaki/Maki Sushi/Thin Roll

Sushi Rolls

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Nori Seaweed and Fillings

Hosomaki (thin roll) is a type of maki sushi rolled to about 3 cm in diameter, usually with a single type of filling. It is a staple of Edomae (Tokyo-style) sushi. When simply called "norimaki" (seaweed roll), it traditionally refers to a kanpyo (dried gourd) roll. The standard size uses half a sheet of full-size nori.

Hosomaki is a type of maki sushi in which vinegared rice and fillings are rolled in nori seaweed or other wrappings. It is one of the fundamental elements of Edomae sushi, also called "makimono" (rolled things) or "teppo-maki" (gun barrel roll) due to its resemblance to a short black cylinder. While it is sometimes called "norimaki" (nori roll), in the strict Edomae sushi sense, norimaki specifically refers to kanpyo-maki (dried gourd roll).

Maki sushi generally uses standardized full-size nori sheets measuring approximately 21 x 19 cm. For hosomaki, a half-sheet is used, cut along the longer side. Typically only one type of filling is used, though sometimes other ingredients like shiso leaves are added. The standard diameter is about 3 cm, easy to eat in one bite. By convention, kanpyo rolls are cut into 4 pieces, while other hosomaki are cut into 6 pieces.

Types of Hosomaki

Various fillings are used in hosomaki. The most well-known varieties include tekka-maki (tuna roll), kappa-maki (cucumber roll), shinko-maki (pickled daikon roll), natto-maki (fermented soybean roll), negitoro-maki (minced fatty tuna and green onion roll), and salmon-maki (salmon roll).

Other varieties include tamago-maki (egg roll), ana-kyu maki (conger eel and cucumber roll), and himo-kyu maki (ark shell fringe and cucumber roll). More unusual options include namida-maki (tear roll), which contains nothing but wasabi, among many other variations.
In Edomae sushi, the quintessential roll is the kanpyo-maki (dried gourd roll) In Edomae sushi, the quintessential roll is the kanpyo-maki (dried gourd roll)

How to Make Hosomaki (Thin Rolls)

1. Prepare the Ingredients (per roll)
Utensils: Makisu (bamboo rolling mat), 2 bowls
Rice: One handful (70-80g)
Seasonings: 5ml vinegar, 2/3 tsp sugar, 1/2 tsp salt
Nori: Half-sheet size (1/2 of a full sheet)
Cucumber: 1/4 to 1/6 (trim both ends and cut lengthwise into 4-6 strips)


2. Make the Sushi Rice (Simple Method)
Mix the seasonings together in the first bowl. Place the rice in the second bowl, drizzle the seasoning mixture evenly over it, and mix with a shamoji (rice paddle) using a cutting motion. (Be careful not to over-mix, as this will make the rice mushy. Mix quickly and gently to distribute the seasoning evenly.)


3. Spread Rice on Nori Placed on the Rolling Mat
Lay out the bamboo mat and place the nori sheet rough side up. Place the sushi rice in a line on top and spread it outward, creating a slight groove in the center. (Dipping your hands in a mixture of vinegar diluted 2-3 times with water will help prevent sticking.)


4. Place the Filling
Spread the rice leaving about 1 to 1.5 cm of nori uncovered at the top edge, then place the filling (cucumber in this case) in a straight line across the center of the rice.


5. Roll
Roll from the front edge toward the back, and once rolled, give it a firm squeeze to shape it.


6. Plating
Kanpyo rolls are typically cut into 4 pieces, but most other thin rolls are cut into 6 pieces. Wiping the knife with a damp cloth between each cut, or letting the roll rest for a few minutes before cutting, allows the nori and rice to bond, making it easier to slice.


7. Done!

1. Prepare the Ingredients (per roll)
Utensils: Makisu (bamboo rolling mat), 2 bowls
Rice: One handful (70-80g)
Seasonings: 5ml vinegar, 2/3 tsp sugar, 1/2 tsp salt
Nori: Half-sheet size (1/2 of a full sheet)
Cucumber: 1/4 to 1/6 (trim both ends and cut lengthwise into 4-6 strips)


2. Make the Sushi Rice (Simple Method)
Mix the seasonings together in the first bowl. Place the rice in the second bowl, drizzle the seasoning mixture evenly over it, and mix with a shamoji (rice paddle) using a cutting motion. (Be careful not to over-mix, as this will make the rice mushy. Mix quickly and gently to distribute the seasoning evenly.)


3. Spread Rice on Nori Placed on the Rolling Mat
Lay out the bamboo mat and place the nori sheet rough side up. Place the sushi rice in a line on top and spread it outward, creating a slight groove in the center. (Dipping your hands in a mixture of vinegar diluted 2-3 times with water will help prevent sticking.)


4. Place the Filling
Spread the rice leaving about 1 to 1.5 cm of nori uncovered at the top edge, then place the filling (cucumber in this case) in a straight line across the center of the rice.


5. Roll
Roll from the front edge toward the back, and once rolled, give it a firm squeeze to shape it.


6. Plating
Kanpyo rolls are typically cut into 4 pieces, but most other thin rolls are cut into 6 pieces. Wiping the knife with a damp cloth between each cut, or letting the roll rest for a few minutes before cutting, allows the nori and rice to bond, making it easier to slice.


7. Done!

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