How To Make Hosomaki Sushi (Oshinko Maki)

By No Recipes · 60 min

Ingredients

Instructions

1. Prepare 1 batch of seasoned sushi rice.
2. Cut the 350 g of Japanese pickles into sticks about 8 mm (1/3 inch) thick, or mince them if they are smaller.
3. Stack 5 full nori sheets and cut them in half across the long edge, so each half measures about 19 x 10.5 cm (7.5 x 4.125 inches).
4. Stir 1 tablespoon rice vinegar into a small bowl of water to make tezu.
5. Place a half sheet of nori on the bamboo mat, rough side up, along the bottom edge.
6. Wet your hands with tezu, take about 80 g of rice and shape it into a cylinder.
7. Starting about 1.25 cm (1/2 inch) from the top edge of the nori, pull the rice across the sheet and pat it down to spread it evenly.
8. Form a dam along one side and press the rice towards the bottom edge, leaving a 0.6 cm (1/4 inch) gap at the bottom. Leave a small ridge of rice along the top. Repeat on the other side and in the centre.
9. Place the filling against the ridge of rice.
10. Lift the bottom edge of the mat up and over the filling so the bottom edge of the nori meets the ridge, sealing the roll.
11. Unwrap the mat and roll the sushi onto the remaining flap of nori.
12. Wrap tightly in the mat and press evenly on the top and sides to form a square shape.
13. Find the centre and cut in half with a back-and-forth sawing motion, supporting the sides. Then cut each half in half again, and then each piece into quarters.

Summarized from No Recipes's video. Watch it for the details.

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