COOKING TIME
Total: 35 - 40 minutes
Sushi Rice: 30 - 40 minutes
Rolling: 5 minutes
If you have yet to try Hosomaki, I highly recommend doing so.
If you have yet to try Hosomaki, I highly recommend doing so.
While enjoying sushi outside of Japan, you may have encountered more Inside (Rice) Out Rolls than Nori Out Rolls. "Traditional" Japanese Sushi Rolls are Nori Out, meaning the rice is on the outside and the filling is inside. As much as I appreciate both types, the issue with Inside Out Rolls is that the rice tends to overpower the flavors of the fish and vegetables. It becomes challenging to discern the subtle taste of the fish amid the vinegar and sugar in the Sushi Rice. This is why I prefer Nori Out Rolls, especially when I want to savor and truly enjoy the fish's flavor.
Among Nori Out Rolls, there are mainly three types: Futomaki, a thick roll using at least one full sheet of nori; Chumaki, a medium-sized roll using half or full sheet of nori; and lastly, Hosomaki, a thin roll using a half sheet of nori. Personally, Hosomaki strikes the perfect balance between nori, sushi rice, and filling. My favorite to make and eat is Tekka, Tuna Hosomaki, and Salmon Hosomaki comes in as a close second.
You can use Smoked Salmon as a substitute if you need help finding Sushi Grade Salmon. Alternatively, if you want to smoke the Sushi Salmon, here's a simple recipe.
TIPS
Avoid overfilling
Hosomaki can be challenging, as it's easy to overfill with Sushi Rice and other ingredients. The trick is to be mindful and use fewer ingredients than necessary.
Use Fresh Wasabi
Some wasabi farms in Oregon and California, like the Half Moon Bay Wasabi Company, can ship fresh wasabi to the US. If fresh wasabi is unavailable, you can use the frozen kind.
INGREDIENTS (for one roll):
100g (1/2) cup Sushi Rice
1 Nori Seaweed, half sheet
30 - 40g Sushi Grade Salmon strips
TOOLS:
Cutting Board
Knife
Makisu, Sushi Rolling Mat
INSTRUCTIONS:
(How to spread rice for Hosomaki, Step 3 - 11)
1. Make Sushi rice (follow this recipe).
2. Cut the Salmon into thin strips.
3. Place the nori, shiny side down, to make Nori Out Hosomaki/Thin roll.
4. Wet your hands with water.
5. Grab sushi rice, half the amount needed for an inside-out roll, approximately 100g.
6. Leave the top ½ inch/1cm of the nori blank.
7. Apply pressure and spread the sushi rice horizontally using the bottom part of your left palm.
8. Make a "U" shape to guide the sushi rice to cover the top half to 2/3 of the nori with your right hand.
8. Rhythmically turn your left hand three times to cover the top portion of the nori with rice.
9. Clean your hands with a wet towel, then dip your fingers in the water.
10. Apply pressure and spread the rice using your fingertips, leaving 1/8 inch/3mm of space at the left, right, and bottom edges.
11. Using your left index finger, apply wasabi in the center of the rice.
12. Lift the nori and place the Makisu underneath.
13. Place the Salmon strips or avocado in the center.
14. Roll - Pick up the bottom part of the Makisu and seal the roll by placing the bottom edge against the top end of the sushi rice.
15. Press to seal.
(Salmon Hosomaki, Steps 12 - 15)
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