Sushi Workshop: How to Make Hosomaki

hosomaki

Hosomaki, or “skinny rolls,” are small sushi pieced with nori on the outside. They usually contain one filling, such as cucumber, tuna or avocado.

What You Will Need

rolling matt

Bamboo Sushi-Rolling Mat

sushi Sharp Knife

Sharp Knife

nori seaweed

Nori Seaweed

Fillings will depend on the type of sushi roll you are making.  Choose from our recommended fillings or have some fun and create your own!

Step-by-Step Instructions

Prepare hand vinegar and set aside.  Prepare your choice of filling ingredient based on the type of roll you are making.  Always cut your filling ingredient into long sticks if possible. This will allow for an even distribution and makes it easier to roll. When using raw fish and/or seafood, always ensure that you are using high quality, fresh ingredients.

Hosomaki-Step-1

  1. Cut a nori sheet in half.

Hosomaki-Step-2

  1. Place a bamboo sushi-rolling mat on your work surface. Place the half sheet of nori rough side up on top of the mat.

Hosomaki-Step-3

  1. Dip your hands in the hand vinegar and take a handful of sushi rice, mould it in your hands and place it in the middle of the nori.

Hosomaki-Step-4

  1. Use your fingers to gently spread the rice across the nori sheet, but leave a 2½ cm space on the far end of the nori.

Hosomaki-Step-5a

  1. Take a very small speck of wasabi paste and spread it down the middle of the roll across the rice.

Hosomaki-Step-6

  1. Arrange your filling across the rice, on top of the wasabi.

Hosomaki-Step-7

  1. Lift the rolling mat from the near side (closest to you) keeping the fillings in the centre.

Hosomaki-Step-8

  1. Roll the mat to the other side, away from you, making sure the rice stays inside.

Hosomaki-Step-9

  1. Roll the mat tightly and squeeze and ensure that the ends stick together and make a seam. The moisture of the rice will help seal the seam.

Hosomaki-Step-10

  1. Lift the top of the mat and remove the roll and place it seam-side down.

Hosomaki-Step-11

  1. Cut the roll in half.

Hosomaki-Step-12

  1. Then cut each half into three pieces for hosomaki.

MariJoin Mari Toyoda, the creator of Wafu®, and learn first hand how to make your own sushi at home.

The seeds of the Wafu® story were planted when Mari Toyoda, a trained Japanese chef, immigrated to Montreal, Canada.

Mari grew up working in her parent’s Tokyo restaurant. In Montreal, she started a sushi business and a sushi workshop on the side. And it was here that Wafu® truly got started.

To serve with her sushi, Mari wanted a sesame dressing like the ones that she had grown up eating. Something smooth… creamy… tasty. Something authentically Japanese.

In her own kitchen, she created what was to become the first Wafu product: a versatile salad dressing with no colours, no artificial flavours, no trans fats… had almost no cholesterol or saturated fats… and was 100% delicious.

Today, Wafu® continues to bring the authentic flavours of Japan from the east to the west, so everyone can enjoy them.

By | 2017-07-17T12:19:19+00:00 February 12th, 2015|Great Food, Sushi Workshop|0 Comments

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