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Hosomaki are elegant sushi rolls with three classic fillings: salmon, tuna and cucumber. In this simple recipe from Japan, I’ll show you a wonderful recipe for your next Sushi party. These thin maki sushi are a true Japanese classic and should definitely find a place in your cookery book!
Sushi is rice seasoned with vinegar, which is filled or topped with raw, cooked or marinated fish (or other seafood), vegetables or Japanese omelette.
Here in this country, we’re familiar with sushi from what’s known as ‘sushi running’ (called ‘kaiten zushi’ in Japan). There, an incredible number of little works of art whizz past right under our noses… But don’t let that intimidate you!
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Maki are rolled sushi and are one of the original forms of Sushi. There are countless variations, and every sushi chef creates their own specialities. The simplest version consists of vinegared sushi rice and a simple filling (for example, with salmon, Japanese omelette or cucumber), which is wrapped into a roll using a bamboo mat and seaweed (nori sheets) and then cut into small slices.
Tip
Small rolled Sushi are called Hosomaki and large rolls with several fillings futomaki.
Maki, nigiri, inside-out and many, many more: Making the various Sushi fillings yourself really isn’t difficult! Here you’ll find the best recipes: → Make the 7 most popular types of Sushi yourself!
Hosomaki look particularly elegant and are ideal for making yourself at home with ease. It’s a wonderful opportunity to cook together with friends or family (especially children) and prepare a meal together.
The basis for this recipe is homemade Sushi rice, for which it is best to use short-grain (or round-grain) white glutinous rice (im Shop ansehen) .
This rice is very starchy and therefore absorbs liquid well, which in turn means that it sticks together nicely after cooking – a must for delicious Sushi!
You can find out everything else you need for Sushi rice and how best to prepare it here in the basic recipe for Japanese sticky rice:
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To make Hosomaki, you’ll need a good, sharp knife, a bamboo rolling mat (im Shop ansehen), a large bowl for cooling the Sushi rice (hangiri) and a rice spoon (shamoji).
Sometimes the sushi menu just needs to get on the table quickly for my family, too… That is when I pull out this sushi maker from Japan from the drawer.
The rice mould for sushi rolls is truly fantastic! – I honestly didn’t expect such a great result before buying it. The moulds are even dishwasher-safe and very sturdy. If this sounds like a nice option for you too, you’ll find all the information here.
Find out here in the recipe how to shape perfect Hosomaki from sushi rice and filling! Have fun and good luck preparing these homemade thin sushi rolls with a classic filling of tuna, salmon and cucumber!
Maki Sushi
for 4 portions | 20 minutes | 430 kcal
🖨️ Print PDF 📌 Save to PinterestHosomaki are elegant sushi rolls with three classic fillings: salmon, tuna and cucumber. In this simple recipe from Japan, I’ll show you a wonderful recipe for your next sushi party. These thin maki sushi are a true Japanese classic and definitely deserve a place in your recipe book!
Ingredients (4 portions = 36 pieces)
600 g sushi rice (see recipe):
✔ 300 g rice (im Shop ansehen)
✔ 1 piece Kombu (im Shop ansehen)
✔ 2 tbsp sushi no ko (im Shop ansehen)
3 Nori sheets (im Shop ansehen)
50 g salmon
50 g tuna
1 small cucumber
wasabi (im Shop ansehen)
For the vinegar water:
250 ml water
1 tbsp rice vinegar (im Shop ansehen)
To serve (provide the following for each guest):
Wasabi (im Shop ansehen)
Sushi ginger (im Shop ansehen)
Soy sauce (im Shop ansehen)
Useful utensils:
Bamboo mat (im Shop ansehen)*
Santoku knife (im Shop ansehen)
Sushi serving set (im Shop ansehen)
Preparation (20 minutes / 60 minutes to cook the rice, if necessary)
Step 1
Gather the ingredients for the thin rolled Hosomaki sushi and prepare the sushi rice (see here for the recipe for delicious sushi rice) and leave to cool briefly. Also, prepare the vinegar water in a small bowl using fresh water and rice vinegar for shaping the rice.
In addition, wrap the sushi mat in cling film so that the rice doesn’t stick to the bamboo.
Step 2
If you are making the wasabi yourself from wasabi powder to serve: The mixing ratio is 5 tsp wasabi powder to 3 tsp water. Mix both together in a small bowl, shape into a ball if desired, and leave to stand for 5 minutes to allow the flavour to develop.
Step 3
Whilst the rice is cooking, prepare the filling: To do this, carefully cut the tuna and salmon into strips (approx. 1 x 1 cm) using a sharp knife. To do this (1) either hold the knife at an angle (45°) to the fish fillet and first cut the fillet into 1 cm-wide slices. Then cut each slice lengthways into 1 cm-wide and (depending on the fillet) 10 cm-long strips. Or (2) if the fillet is very flat, simply cut off 1 cm-wide strips.
Step 4
Wash the cucumber and pat it dry. Cut it in half lengthways, then quarter each half and remove the seeds with a knife.
Ideally, this will result in 2 long strips each of tuna, salmon and cucumber.
Step 5
Place the nori sheets on top of each other and cut them in half with a pair of scissors.
Step 6 – using a bamboo mat
The seasoned sushi rice should now be fully cooked and cooled. To roll the thin Hosomaki, place the bamboo mat —wrapped in cling film—on the work surface with the green side facing upwards. Place a halved Nori sheet with the smooth side facing downwards on the bamboo mat so that both the mat and the Nori align precisely at the bottom edge and meet.
Moisten your hands in the vinegar-and-water bowl provided and place 100 g of Sushi rice in the centre of the Nori. Gently spread the rice out over the Nori little by little, but leave a 1 cm border at the top (dip your hands in the water every now and then).
Step 7 – using a bamboo mat
A total of 6 Hosomaki sushi rolls are prepared: Fill two rolls with tuna, two with salmon and two with cucumber. Spread the filling in the centre of the rice.
Step 8 – using a bamboo mat
Now it’s time to shape the Hosomaki sushi rolls: Lift the bottom edge of the bamboo mat and Nori using your thumb and index finger. Hold the filling in place with your other fingers. Lift the Sushi mat up to the exposed top edge and press down gently. Lift the mat slightly again and bring both ends of the nori sheet together to create an overlapping seam. Roll the sushi roll completely into the mat and shape it into a nice round form.
Set the finished Hosomaki sushi roll aside and shape five more Hosomaki in the same way.
Step 9 – with a sushi maker
A simple alternative for shaping: a sushi maker!
Dip the sushi maker -water bowl, dip the sushi mould (both the large and small sides) into the water and allow to drain briefly.
Fill the large side of the sushi mould with 50 g of sushi rice and place the filling in the centre. Then spread another 50 g of sushi rice on top.
Step 10 – with a sushi maker
Now place the lid of the sushi maker onto the rice and press both sides together gently press them together. Open the mould by removing the lid. On the back of the long side of the mould, gently press the small triangles inwards to release the Sushi roll from the mould. Place the Sushi roll directly onto a halved nori sheet and wrap it around.
Step 11
Dip a large, very sharp knife in a little vinegar water. Cut each of the Hosomaki sushi rolls in half first and then cut each half into 3 slices.
Step 12
Now serve the hosomaki with wasabi, sushi ginger and soya sauce. Ready – Itadakimasu!
For even more recipes for your next Sushi party:
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