Hosomaki
Ingredients
Sushi Rice
-
2
cups
uncooked sushi rice
-
1.9
cups
water
-
1
piece
Kombu kelp (about 2 inch/5cm)
-
4
tbsp
rice vinegar
-
2
tbsp
sugar
-
2
tsp
salt
Fillings & Nori
-
1
piece
cucumber (cut into even-sized sticks)
-
1
piece
avocado (cut into even-sized sticks)
-
5
sheets
nori seaweed (cut in half)
-
1
small bowl
rice vinegar or water (for sealing)
Instructions
- Wash the uncooked rice and drain completely, then place it in a rice cooker with water and kombu kelp.
- Cook the rice according to your rice cooker instructions.
- Combine all sushi vinegar ingredients and let sugar and salt dissolve completely.
- Once cooked, place the rice in a mixing bowl and combine with sushi vinegar, dividing into 80g portions for each roll.
- Cut the nori sheets in half and toast them briefly over medium flame.
- Place a nori sheet on a bamboo sushi rolling mat, spread 80g of sushi rice evenly, leaving a gap at the top.
- Add your chosen filling in a straight line down the center of the rice.
- Wet the far edge of the nori sheet with vinegar or water, then roll the sushi tightly using the mat.
- Press the mat to seal the sushi and repeat for remaining ingredients.
- Cut each roll into six pieces using a wet knife and serve with sushi ginger.
Nutrition Facts (estimated)
Servings
10 rolls
Calories
183
Total fat
3g
Total carbohydrates
35g
Total protein
3g
Sodium
472mg
Cholesterol
0mg
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