Hosomaki(細巻き) is a thin sushi roll. It can be considered a type of makizushi(巻き寿司), or sushi roll. Hosomaki is popular in Kanto cuisine.

Hosomaki typically have only one filling, though fillings can vary widely. Some of the most common varieties are kappamaki, cucumber roll; tekkamaki, tuna roll; shinkomaki, pickled daikon radish roll; and kanpyomaki, seasoned dried gourd strip roll. Other ingredients such as salmon, egg, and imitation crab are also used.

Sushi Rice(酢飯) Recipe

Ingredients

• 2 cup japonica rice, soaked 30 minutes
• 2 cup water
• 4 tbsp rice vinegar(米酢)
• ½ tsp salt
• 1 tbsp unrefined brown sugar (optional)

Directions

• steam rice until tender and water absorbed
• heat vinegar, salt, sugar until mixed
• gently mix vinegar mixture into rice until even
• let cool to body temperature

Hosomaki(細巻き) Recipe

Ingredients

• 8 sheets hosomaki nori; or 4 sheets standard nori(海苔), halved
• 4 cup sushi rice(酢飯)
• 16 strip cucumber, tuna, or other ingredient, cut into strips
• ½ tbsp wasabi(山葵 or わさび), grated (optional)
• 2 tbsp dark soy sauce(濃口醤油) (optional)

Directions

• spread ½ cup sushi rice on each nori sheet
• add filling lengthwise
• roll
• cut into quarters, sixths, or eighths
• serve with wasabi, soy sauce