‘Hosomaki’ interprets to skinny rolls in Japanese. These salmon cucumber hosomaki are rolled in nori seaweed with seasoned sushi rice and recent elements. They’re enjoyable to make, shareable, and completely scrumptious!
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These chunk dimension hosomaki rolls are easy but packed stuffed with scrumptious flavors. There’s recent salmon, crunchy cucumber, and completely seasoned sushi rice rolled up collectively. Dip them calmly in umami wealthy soy sauce, and if you want, add a little bit little bit of wasabi paste for a spicy kick.
Hosomaki makes a wholesome, delicious snack or mild meal!
Components for this recipe
- Cooked Japanese rice – If you’re utilizing On the spot Pot to cook dinner, bounce right here for recipe!
- Sushi vinegar – That is seasoned rice vinegar with sugar and salt. To make a small quantity from scratch, mix ¼ cup rice vinegar + 2 tablespoons sugar + 1 teaspoon salt.
- Nori sheets – Sq., full dimension sheets.
- Sashimi grade salmon
- Cucumber
- Water – To seal the sushi rolls.
make salmon cucumber hosomaki
1. Add sushi vinegar to rice. Combine till properly mixed and let cool.
2. Halve the nori so you should have six items in whole.
3. Place the bamboo mat on a working floor. Place one piece of nori on the backside of the mat horizontally, with the shiny facet down.
4. Unfold the rice over nori, leaving an inch on the prime.
5. Prepare cucumber and salmon within the middle of rice.
6. Moist the highest fringe of the nori barely with water.
7. Gently raise up the underside facet of the mat and produce over to the opposite edge. If essential, maintain down the fillings with fingers as you roll to verify they don’t fall misplaced.
8. Lower every roll into six. To chop evenly, I like to recommend to chop in half first, then into thirds.
Ideas
- Be sure that the seasoned rice is cooled all the way down to room temperature earlier than including onto the nori. Scorching rice makes the nori soggy.
- If you reduce the hosomaki, wipe the knife with a humid fabric or paper towel after each reduce. This prevents the rice from sticking on the blade.
Recipe
These salmon cucumber hosomaki are rolled in nori seaweed with seasoned sushi rice and recent elements. They’re enjoyable to make, shareable, and completely scrumptious!
Components
- 3 cups cooked Japanese rice
- 3 tablespoonns sushi vinegar see notes for making from scratch
- 3 sheets nori
- 4 ounces sashimi grade salmon reduce into skinny sticks
- 2 ounces cucumber julienned
- Water to seal the rolls
Serve with
- Tamari soy sauce
- Wasabi optionally available
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Directions
-
Add sushi vinegar to rice. Combine till properly mixed and let cool.
-
Lower the nori sheets in half so you should have six items in whole.
-
Place the bamboo mat on a working floor. Place one piece of nori on the backside of the mat horizontally, with the shiny facet down.
-
Unfold the rice over nori, leaving an inch on the prime.
-
Prepare cucumber and salmon within the middle of rice horizontally.
-
Moist the highest fringe of the nori barely with water, utilizing your finger.
-
Gently raise up the underside facet of the mat and produce over to the opposite edge. If essential, maintain down the fillings with fingers as you roll to verify they don’t fall misplaced.
-
Lower every roll into six. To chop evenly, I like to recommend to chop in half first, then into thirds.
Notes
To make sushi vinegar, mix ¼ cup rice vinegar + 2 tablespoons sugar + 1 teaspoon salt.
Diet
Serving: 1lengthy rollEnergy: 149kcalCarbohydrates: 27gProtein: 6gFats: 1gSaturated Fats: 0.2gPolyunsaturated Fats: 1gMonounsaturated Fats: 0.4gLdl cholesterol: 10mgSodium: 9mgPotassium: 134mgFiber: 0.1gSugar: 0.1gVitamin A: 82IUVitamin C: 1mgCalcium: 5mgIron: 2mg
The dietary data on this web site is barely an estimate and is supplied for comfort and as a courtesy solely. The accuracy of the dietary data for any recipe on this web site will not be assured.