Thin roll sushi

hoso maki zushi

This is believed to be the original form of rolled sushi and uses a single filling such as tuna, cucumber, or Japanese omelet. Use whatever filling you prefer, but keep it simple. Once you have mastered thin roll sushi, the other varieties are easy. This elegant bite-size sushi makes wonderful finger food and is a guaranteed hit as a dinner party starter.

MAKES 48 pieces | PREPARATION TIME 45 minutes, plus sushi rice and ingredient preparation

INGREDIENTS

For the vinegared water

1–2 tbsp rice vinegar | 1 cup water

For the sushi rolls

4 sheets nori seaweed | 1 quantity sushi rice | wasabi paste | 1 skinless fillet of tuna, about 4oz (120g), cut into pencil-thick strips | ¹⁄₂ cucumber, cut into ¹⁄₂in (1cm) square strips | ¹⁄₂ quantity rolled Japanese omelet, cut into ¹⁄₂in (1cm) square strips

METHOD

1 Mix the ingredients for the vinegared water in a small bowl and set aside. Lay a sushi rolling mat on your work surface. Fold a sheet of nori in half across the grain, and pinch along the folded edge to break it in two. Place a halved sheet along the edge of the rolling mat with the shiny, smooth side facing downward. Dip your hands in the vinegared water to prevent the rice from sticking to them. Take a handful of rice about 2¹⁄₂oz (70–75g) in weight and form it into a log shape.

2 Place the rice in the center of the sheet of nori and use the tips of your fingers to spread it evenly over it. Leave about a ¹⁄₂in (1cm) margin of nori along the edge farthest from you.

3 If using a fish filling, dab a thin line of wasabi paste across the center of the rice. Don’t overdo the wasabi—it should complement the flavor of the sushi, not overpower it.

4 Arrange a strip of tuna (or cucumber or omelet) on top of the wasabi. You may need to use 2–3 short pieces, but line them up close to each other with no gaps between them. Lift up the edge of the mat closest to you, and slowly roll away from you in a smooth motion.

5 Roll the mat over so that the top edge of the nori meets the edge of the rice. You need to keep a gentle pressure on the roll to keep it neatly compacted.

6 You should be able to see the strip of nori not covered by rice. Gently shape the length of the roll using both hands and applying even pressure.

7 Lift the edge of the mat slightly and push the roll forward a little so that the uncovered strip of nori seals the roll. The moisture from the rice acts as an adhesive. Push in any stray grains of rice to neaten the ends. Set aside in a cool place—but not the refrigerator—while you make more.

8 Dip a cloth or kitchen towel in the vinegared water, use it to moisten a sharp knife, and cut each roll in half. Moisten the knife with the cloth between each cutting. Place the two halves next to each other and cut them twice to make 6 equal bite-sized pieces. Arrange on a serving plate and serve immediately.

Other recipes

Try making thin roll sushi with 4oz (120g) skinless fillet of salmon, cut into pencil-thick strips; 4oz (120g) crabmeat; or1 medium carrot, cut into ¹⁄₂in (1cm) square strips and lightly steamed.

Thin roll sushi