E Z HOME SUSHI
Where home chefs learn the art of sushi
Cucumber Hosomaki
The term “Hosomaki” refers to “small rolls” Hoso refers to “small”, and maki means “roll”. The three most common hosomaki are cucumber, tuna, and salmon. You can use any ingredient you choose. For this tutorial we will show you how to make a cucumber hosomaki roll. Hosomaki always use a half-sheet of nori and contain only one ingredient. Other common ingredients used are avocado, cream cheese, shrimp, mango, and carrot.
Start with a half-sheet of nori. Hosomaki is always made with a half-sheet.
Place rice on the rough side of the nori. Make sure you leave about 3/4 inch without rice in order to be able to seal the roll.
Make a strip of wasabi paste on the rice. Many Americans mix wasabi in the soy sauce. In Japan it is considered insulting to the chef to dip sushi in sauce without trying it first.
Lay a strip of unagi (eel) sauce to give some sweetness to this roll.
Adding some sesame seeds adds a little crunch and flavor to a cucumber roll.
slice a small cucumber into quarters or use long strips from a large cucumber. Slice the ends of small cucumber so they face each other in the middle of the roll.
Begin the roll with your hands. Use the mat to tighten slightly before completing the roll.
Moisten the edge of the nori so it seals when you roll.
Finish rolling and sealing.
While tightening, you can make the roll round or square.
You now have a completed hosomaki roll, ready to cut in pieces.
Always wipe down and wet the blade prior to cutting. This reduces friction and leads to better cuts. You may also spray olive oil on the blade to help.
Place the tip of the knife where you intend to cut. Let the weight of the knife do the cutting. Don’t press down too hard.
You can place one half of the roll next to the other and cut two portions with each cut to get even sized pieces.
Always wash the starches off the knife after cutting. Starches from the rice adhere to the blade and adds friction. Friction results in sloppy cuts.
Cucumber rolls are easy to make and a tasty snack. This is the perfect roll to make while perfecting your sense of touch as you roll and cut maki rolls.
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