Hosomaki Thin Roll Sushi

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Hosomaki are the most minimalist of Japanese sushi rolls, wrapping seasoned sushi rice and a single slender filling in a sheet of crisp nori. Made with just rice, seaweed, and one classic ingredient like cucumber or tuna, they showcase the clean, delicate flavor that defines everyday Japanese home sushi. Rolling them is easier than you think once your rice is properly seasoned and cooled.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 1.5 gFat
• 0.3 gSaturated Fat
• 58 gCarbs
• 2 gFiber
• 3 gSugar
• 9 gProtein
• 410 mgSodium
• 180 mgPotassium
• 35 mgCalcium
• 1.6 mgIron
• 2 mgVitamin C
• 25 mcgVitamin A

Ingredients

For the sushi rice

• 1 1/2 cups short-grain Japanese rice
• 1 3/4 cups cold water
• 3 tablespoons rice vinegar
• 1 tablespoon granulated sugar
• 1 teaspoon fine sea salt

For the rolls and filling

• 4 full sheets of toasted nori (yaki-nori)
• 1/2 English cucumber, cut into 4 long thin spears
• 4 ounces sushi-grade ahi tuna, cut into 4 long thin strips
• 2 tablespoons prepared wasabi paste
• Soy sauce, for serving
• Pickled ginger (gari), for serving

Directions

1. Rinse the rice in cool water 3 to 4 times until the water runs nearly clear, then drain well and combine with 1 3/4 cups cold water in a heavy pot. Bring to a boil, cover, reduce heat to low, and simmer 18 minutes without lifting the lid; remove from heat and rest, covered, 10 minutes.
2. While the rice cooks, whisk the rice vinegar, sugar, and salt in a small bowl until fully dissolved. Gently fold the mixture into the warm rice with a cutting motion using a wooden paddle, then fan the rice to cool it to body temperature.
3. Slice the cucumber into 4 spears about 1/4 inch thick and 4 inches long, and cut the tuna into similar-sized strips. Pat both dry with paper towels so the rolls stay tight.
4. Lay a bamboo sushi mat on the counter with the slats running horizontally. Place a sheet of nori shiny-side down on the mat with a long edge closest to you.
5. Dampen your hands and spread about 3/4 cup of rice evenly over the nori, leaving a 3/4-inch strip bare along the top edge. Dab a thin line of wasabi across the rice about 1 inch from the bottom edge, then lay one cucumber spear and one tuna strip (or both) along that line.
6. Lift the bottom edge of the mat and roll it over the filling, tucking the nori around the filling and pressing gently to form a tight cylinder. Continue rolling forward, keeping light pressure, until the bare nori strip seals the roll.
7. Let each roll rest seam-side down for 1 minute, then slice into 6 equal pieces with a sharp knife dipped in water between cuts. Repeat with the remaining nori, rice, and filling, then serve with soy sauce, wasabi, and pickled ginger.

Cook’s Notes

• Always wet your hands and knife before touching the seasoned rice to prevent sticking and tearing the nori.
• Do not pack the rice tightly against the nori; a loose, even layer keeps the roll tender and easier to bite.
• For the cleanest cuts, use a very sharp knife and wipe and re-wet the blade between every slice.
• If you only have one filling on hand, classic kappa-maki (cucumber) or tekka-maki (tuna) both work beautifully as single-ingredient versions.
• Hosomaki rice is best at body temperature; if it cools too much it loses its glossy texture, so cover with a damp towel while you work.

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