Sushi, typical Japanese food, has many different shapes and sizes. Today, we show you how to make hosomaki, sushi rolls often made in the family. Hosomaki is rice mixed with vinegar and inside, filled with seaweed, rolled into small sticks and cut into pieces about 3cm long.
Ingredients ( for 4 people )
( Sushi rice )
300g of rice
400ml of wate
( How to cook sushi rice )
3 tpsp of rice vinegar
2 tpsp sugar
1 teaspoon salt
( Japanese omelette )
1 egg
1/2 tablespoon sugar
A pinch of salf
1 teaspoon of water
( Soboro Tuna fillet )
30g canned tuna
1/2 tablespoon sugar
1 teaspoon soy sauce
1/2 tablespoon water
10 grilled seaweed (20cm x 10cm)
1/2 cucumber
60g sliced raw tuna
1 pickled apricot
Wasabi
White sesame
Cooking oil
Processing
First, make sushi rice. Mix rice vinegar with salt and sugar to make rice vinegar, then pour in a circular motion over freshly cooked rice. Gently stir the rice with vinegar for about 1 to 2 minutes, taking care not to block the rice. Fan for steam less rice. Stir once more and fan until there is no steam left. Cover with plastic wrap to prevent the rice from drying out.
Making Japanese-style omelettes: Beat eggs into a large bowl. Add sugar, salt and water and mix well. Heat the pan and then apply a thin layer of oil to the pan. Pour in half the egg mixture, spreading thinly. Rinse the egg with low heat.
When the egg is done, lift 1 side of the egg and roll towards the end of the pan. Add oil to the front pan and pour in the remaining eggs. When this egg is cooked, roll it again by rolling it toward the handle of the pan. Pick up rolled egg, cool and cut into 1cm thick pieces.
Making soboro fish paste: Pour sugar, soy sauce and water into the pot, mix well. Use kitchen paper to drain the tuna and place it in the pot. Heat on medium heat, stirring until all water has evaporated.
Cut cucumbers and sliced fish into long sticks with a diameter of 1cm. Cut the seeds with salt and then shred them with your fingers. If you use large seaweed leaves, cut in half.
Spread makisu bamboo blinds to make sushi on the flat surface. Place the seaweed leaves on the blinds in front of you. If no bamboo blinds can use plastic wrap.
Prepare a bowl of water and a wet towel. Divide sushi rice into 10 parts. Dip your hands in water and wipe off with a damp washcloth. Each roll needs 70g of rice. Spread the rice evenly on the leaves of the seaweed, taking care to leave 2cm at the end of the leaves. Place one type of filling along the middle of the rice.
Use 2 thumbs to lift the blinds in front of you, the other fingers hold the kernel and spread the rice to both sides of the kernel. The right hand holds firmly the rolled rice, left hand pulls the end of the curtain to make sure the rice rolls.
Open the blinds and roll the notes until all the seaweed leaves are empty. Do as above with cucumber, omelette, pickled apricot with sesame, live tuna with wasabi and tuna shrimp paste. Each type makes 2 rolls.
Cut the rice rolls into 3cm long pieces. Before cutting, wipe the knife with a wet cloth to prevent sticking. Put the sliced rice into boxes or onto plates.