Hosomaki (Thin Rolls)

Makimono / Hosomaki / Makisushi

Sushi Rolls

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Nori Seaweed / Fillings

Hosomaki is a type of rolled sushi, usually made by rolling a single filling to a thickness of about 3 centimeters. It is a classic Edomae sushi topping, but when one simply says "nori roll," it refers to kanpyo (dried gourd) roll. The basic method is to roll it using a half sheet of full-size nori.

Hosomaki is a type of rolled sushi in which vinegared rice and fillings are wrapped in nori or other ingredients. It is one of the basic Edomae sushi toppings and is called makimono, or, from its appearance like a short black tube, teppo-maki (cannon roll). It is also sometimes called a nori roll, but in the narrow sense within Edomae sushi, a nori roll refers to the kanpyo (dried gourd) roll. Rolled sushi generally uses full-size nori standardized to about 21 x 19 cm, but for hosomaki, a half-sheet size made by cutting the longer side in half is used. The filling is usually a single ingredient, but other fillings such as shiso leaves are sometimes added. The thickness is typically about 3 cm, an easy size to put in the mouth, and by convention a single roll is cut into 4 pieces for kanpyo rolls and 6 pieces for other hosomaki.

Types of Hosomaki Sushi

Various fillings are used for hosomaki, but representative examples include the tekka roll wrapped with tuna, the kappa roll wrapped with cucumber, the shinko roll wrapped with pickled daikon, the natto roll wrapped with chopped fermented soybeans, the negitoro roll wrapped with minced fatty tuna and green onion, and the salmon roll wrapped with salmon. Others include the egg roll wrapped with egg, the anakyu roll wrapped with conger eel and cucumber, and the himokyu roll wrapped with the mantle of ark shell and cucumber. As an unusual hosomaki, there is also the namida (tears) roll wrapped with nothing but wasabi, and many other variations exist.

How to Make Makimono (Hosomaki)

1. Prepare the ingredients (for one roll)
Cooking tools... a rolling mat (makisu) and two bowls
Rice... one handful (70-80 g)
Seasonings... vinegar 5 ml, sugar 2/3 teaspoon, salt 1/2 teaspoon
Nori... half-sheet size (1/2 of a full sheet)
Cucumber... 1/4 to 1/6 (ends trimmed, cut lengthwise into 4 to 6 pieces)

2. Make the vinegared rice (simple version)
Mix the seasonings together in the first bowl. Put the rice in the other bowl, pour the mixed seasonings evenly over all of it, and fold the rice together with a rice paddle as if cutting it. (Mixing too much makes the rice mushy, so blend it quickly without crushing the grains.)

3. Spread the rice over the nori laid on the mat
Spread out the mat, lay the nori with its rough back side facing up, place the vinegared rice on it in a bar shape, and spread it out little by little, making a hollow in the middle. (When handling the vinegared rice, wetting your hands with vinegar water diluted 2 to 3 times with water makes it easier.)

4. Place the filling
Spread the vinegared rice leaving about 1 to 1.5 cm open at the top, then place the filling (cucumber, in this case) in a straight horizontal line in the middle of the spread rice.

5. Roll
Roll from the near side toward the far side, and once you finish rolling, squeeze it tight.

6. Plating
Kanpyo rolls are often cut into 4 pieces, but others are basically cut into 6. Wiping the knife with a damp cloth each time you cut, or letting it sit for a few minutes before cutting, lets the nori and vinegared rice settle together and makes it easier to cut.

7. Done!