Hosomaki sushi is one of the variants of makizushi characterized by having nori seaweed on the outside of the sushi roll enveloping a filling of rice and a single ingredient of your choice, fish or vegetables. Unlike all other types of maki, in hosomaki sushi, the size of the sushi roll is slightly smaller. The most typical hosomaki sushi are salmon or tuna, but the preparation technique is identical. Furthermore, hosomaki sushi are among the simplest, but also among the best known and most widespread everywhere. For a state-of-the-art do-it-yourself hosomaki sushi preparation, what you need, in addition to the ingredients, is the TEXOLIQ sushi kit.
What is hosomaki sushi
The hosomaki sushi, literally “thin or narrow roll”, owes its name to the shape in which it appears, a narrow roll of seaweed, which houses a morsel of sushi rice inside which there is a single filling of fish, vegetables, fruit or shellfish. Compared to all other types of sushi such as uramaki, in fact, hosomaki have a smaller circumference and are smaller than normal maki. It is certainly one of the best known types of sushi around the globe, widespread and in demand in all traditional Japanese sushi bars and restaurants. In short, that type of sushi that immediately comes to mind when you hear about sushi.
Preparing seasoning for hosomaki sushi rice
To prepare sushi rice, it is necessary to season the rice with a basic condiment called sushizu, which in addition to giving it flavour, also serves to keep the rice soft and to preserve its tenderness.
TEXOLIQ sushi kit.
- 75 grams of rice vinegar
- 30 grams of granulated sugar
- 15 grams of salt
mix all the ingredients well using the TEXOLIQ bamboo spoon in a bowl.
Preparing hosomaki sushi rice
Sushi rice is the key ingredient for really good sushi. Contrary to what one might think, the most important thing for a good hosomaki sushi is the sushi rice. In Japan, before becoming a sushi master, apprentices spend several years preparing only rice. Learning to cook it to perfection is the basis for becoming true experts in Japanese cuisine.
TEXOLIQ sushi kit.
- 450 grams of sushi rice
- 450 grams of natural water
- 120 grams of seasoning for sushi rice (preparation in the previous section)
Wash the rice with running drinking water to remove the starch, drain the excess water and leave to rest for 30 minutes.
In a saucepan with high sides, add the washed rice and plain water.
Cover the pot with a lid and bring to a boil.
Lower the heat and let it cook for 15 minutes.
Turn off the heat and let it rest for 15 minutes.
Add the rice seasoning and mix with the TEXOLIQ bamboo spoon.
Finally, cover the rice with a damp cloth, keep it at room temperature.
How to wrap the makisu with transparent film
It is highly recommended to cover the mat with cling film to prevent the rice grains from getting stuck between the bamboo sticks. Protecting the mat with a film also makes cleaning much easier.
Place the kitchen foil on the work surface.
Use the length of foil more than twice the length of the bamboo mat.
Lay the mat on top of the cling film (bamboo sticks side up).
Wrap the mat in cling film.
Wrap all sides and make sure the entire mat is wrapped in cling film.
Fold the mat over on itself twice, and poke small holes in the center with the tip of the knife.
Traditional hosomaki sushi recipe
The beauty of hosomaki sushi lies in the perfect harmony between rice, seaweed and filling. This recipe will describe the preparation of salmon hosomaki.
TEXOLIQ sushi kit.
- Half a sheet of nori seaweed
- 60 grams of sushi rice
- 40 grams of blast chilled salmon fillet
- just enough wasabi
To prepare hosomaki sushi, the first thing to do is to obtain the TEXOLIQ bamboo mat already wrapped in plastic wrap, which will be used to roll up the sushi at the end of the preparation.
Take half a sheet of nori seaweed and place it on the mat, the smooth side must go underneath, in contact with the bamboo mat.
Take the sushi rice and spread it, using the TEXOLIQ bamboo spatula, over the entire surface of the seaweed, leaving about one centimeter of free space on the upper long end. Next, take a pinch of wasabi and spread it in the center of the rice.
Using the TEXOLIQ knife, cut the salmon fillet against the fiber so as to obtain strips possibly equal to the length of the nori seaweed sheet.
Arrange the strips of salmon in the center of the rice. If the length of the salmon strips is shorter than the length of the nori, add another small strip so that the salmon is the same length as the nori.
Using the bamboo mat, start rolling up the nori seaweed sheet very gently and firmly. Roll it all up, trying to apply a slight pressure, so that the sushi cannot reopen and ruin the work. The moisture in the rice will act as a glue. If that were not enough, it will be necessary to moisten the uncovered part of the seaweed.
Place the hosomaki on the work surface and cut it perfectly in half with the TEXOLIQ knife.
Place the two halves side by side and cut further into three equal parts to obtain 6 pieces.
Innovative hosomaki sushi recipe
An innovative version of hosomaki sushi is to increase the size of the roll and use TEXOLIQ bazooka sushi for preparation. There are many variations of hosomaki sushi and it is possible to vary the single filling ingredient according to one’s taste and pleasure. Thanks to the TEXOLIQ bazooka sushi tool, preparing hosomaki sushi has never been easier! This innovative tool included in the TEXOLIQ sushi preparation kit allows you to create perfect hosomaki sushi rolls even for those who are not practical or have never prepared maki sushi before.
TEXOLIQ sushi kit.
- A sheet of nori seaweed
- 150 grams of sushi rice
- 40 grams of blast chilled sushi salmon fillet
To prepare hosomaki sushi, start by cutting the salmon fillet into strips about 0.8 – 0.95 inches thick with the TEXOLIQ knife.
Place the TEXOLIQ sushi bazooka on the work surface with the lid facing left. Turn the lid counterclockwise and remove it.
Press lightly to lower the two levers located at the bottom of the tool and open the TEXOLIQ sushi bazooka. Remove the plunger placed inside.
Spread the rice, using a spatula or directly with your hands, inside the TEXOLIQ bazooka sushi.
Create a furrow by placing the plunger over the rice and repeat the operation for the remaining part. Insert the salmon inside the grooves you just created. Place the tip of the plunger into the grooves on the right side of the bazooka.
Close the TEXOLIQ sushi bazooka, lift the two levers and put the lid on (align the lid correctly and turn clockwise). Turn the plunger counterclockwise to compress the sushi roll tightly inside the bazooka.
Spread the nori seaweed sheet on the TEXOLIQ bamboo mat already wrapped in film, taking care to leave the rough side on top. Moisten the upper part with wet fingers to have an excellent closure of the roll.
Remove the lid from the TEXOLIQ sushi bazooka (Turn anticlockwise to remove it). Fire the sushi roll over the nori seaweed by pulling the plunger all the way down.
Roll up the sushi roll with the bamboo mat until it is closed.
Place the sushi roll on the work surface and cut it perfectly in half.
Place the two pieces side by side and cut them into 3 pieces, trying to get 6 equal pieces.
How to serve hosomaki sushi
Set the table with bamboo mats and serve on neutral serving plates, along with the bowls for the sauces. Hosomaki sushi is served as per Japanese tradition with soy sauce, in a separate bowl. They must be arranged vertically, with one side of the roll resting on the plate, so as to show the internal seasoning well so as to distinguish at first sight the type of filling of the hosomaki sushi itself. They go perfectly with a good light white wine, or even with fine champagne.
How to eat hosomaki sushi
Traditionally, hosomaki sushi should be eaten in one bite with Japanese chopsticks without cutting the sushi rolls into further parts. For this reason just described, Japanese chopsticks are included in the TEXOLIQ sushi kit. Furthermore, this indication also applies to many other types of sushi rolls. A further tip is not to dip the hosomaki sushi completely in soy sauce before eating them, as it would completely cover the original taste.
How to store hosomaki sushi
It is advisable to prepare and consume hosomaki sushi at the moment, as well as all other types of sushi which should be eaten immediately and not stored. However, if they are not to be served immediately, the hosomaki sushi must be kept in the refrigerator for a maximum of twenty-four hours covered with transparent kitchen film, until it is time to serve them.
Hosomaki sushi variations
In hosomaki sushi you can use tuna, or cucumber or avocado (for a vegetarian version). It is possible to try a very particular version, in fact occasionally instead of nori seaweed, hosomaki sushi can be wrapped in a thin omelette, soy or rice paper and shiso leaf. The best-known hosomaki sushi variations are listed below:
- fried hosomaki
- hosomaki tempura
Advice and curiosities about hosomaki sushi
If you decide to consume raw fish, you need to be sure that it is blast chilled. Raw fish should be frozen at a temperature of -18° for at least 96 hours, in a domestic freezer marked with 3 or more stars, and then gently thawed in the refrigerator.
There are no rules on the choice of filling ingredients, in fact you can indulge yourself with the fillings and external trimmings, there are really a lot of them.