Japanese Sushi Recipes - Rolled Sushi (Hosomaki) Recipe

Ingredients

• 2 cups (400 g) cooked Sushi Rice (see recipe)

• 2 teaspoons wasabi paste

• 3 sheets toasted nori, each about 8 x 7 in (20 x 18 cm), halved

• Pickled young ginger slices, to serve

• Sashimi Soy Dip (see recipe), to serve

Fillings

• 1 Japanese cucumber

• 5 oz (150 g) pickled daikon radish

• 7 oz (200 g) fresh tuna

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Method:

1. Follow the instructions on  Sushi Rice recipe to make the Sushi Rice. While the rice is cooking, cut the cucumbers into quarters lengthwise. Remove seeds from the cucumbers, if any. Slice the pickled daikon into long, thin strips. Cut the tuna into long strips. Set the Fillings aside.

2. Place a halved nori sheet on a bamboo rolling mat with the shiny side down. Spread 1/3 cup (70 g) of the cooked Sushi Rice evenly on the nori sheet, leaving a border of about 1/2 in (1 cm) exposed along the top edge. Dab a little wasabi along the center of the rice. Place 2 strips of the cucumber across the center of the wasabi.

3. To roll, hold the edge of the mat nearest to you with one hand, press the cucumber with the other hand to hold it in place, and roll the mat over the rice. Lift the top of the mat and complete the roll, squeezing gently along the length of the roll. Unroll the mat, and press to seal.

4. Roll the sushi in the mat again. Slice the roll in half, and cut both rolls twice to give six uniform pieces. Repeat with the remaining cucumber, daikon radish and tuna fillings. Serve with the pickled ginger and Sashimi Soy Dip on the side.