E Z HOME SUSHI
Where home chefs learn the art of sushi
Salmon Hosomaki Roll
Start with a half-sheet or three-quarter sheet of nori
Add salmon to the roll.
Lift the edge of the mat to start the roll.
Complete the first revolution of the roll by hand.
Use the mat to tighten the roll.
Roll to the edge of the portion of nori which doesn’t have rice.
Lightly wet the portion of nori which will be used to seal the roll.
Finish rolling the maki.
Tighten the roll a bit more.
Shape the roll how you would like it.
You now have a complete roll. You may tuck in any ingredients which hang out the ends or leave them in place.
Wet your knife prior to cutting.
Cut into eight pieces.
Remember to clean the starches off blade after your cuts.
You now have a salmon hosomaki roll. For more robust flavor you can add sushinoko powder or wasabi (or both) prior to rolling.
Beginner
Store
When you are just starting you have a few basic tools/items you will need to get started. This shop has the basics at prices that won’t break the bank.
Best Bang-for-the-Buck Store
After you get your basics, you will want to start upgrading and getting other items to make more advanced sushi.
Ideal Products Store
If you don’t have to check your bank account before going shopping, this store has the best of best options.
