Cucumber Hosomaki 6pcs Recipe

Rinse the Rice

Place the sushi rice in a fine mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch.

Cook the Rice

In a rice cooker or pot, combine the rinsed sushi rice and water. If using a rice cooker, follow the manufacturer's instructions. If using a pot, bring to a boil, then cover and reduce heat to low. Cook for 15 minutes, then remove from heat and let it sit covered for an additional 10 minutes.

Season the Rice

In a small bowl, combine rice vinegar, sugar, and salt. Heat briefly in the microwave or on the stove until sugar dissolves. Once the rice is ready, transfer it to a large bowl and gently fold in the vinegar mixture with a wooden spoon. Allow the rice to cool to room temperature.

Slice the Cucumber

Cut the cucumber in half lengthwise, remove the seeds with a spoon, then slice into thin strips about 1/4 inch wide.

Prepare the Nori

Place a bamboo sushi mat on a flat surface and lay the nori sheet shiny side down on the mat.

Add the Rice

Wet your hands to prevent sticking and take about 1/2 cup of sushi rice. Spread the rice evenly over the nori, leaving about 1 inch of nori at the top edge uncovered.

Add the Filling

Place a line of cucumber strips along the bottom edge of the rice-covered nori.

Roll the Sushi

Using the bamboo mat, start rolling the sushi away from you, applying gentle pressure to shape it into a tight roll. Roll until you reach the uncovered edge of the nori.

Seal the Roll

Wet the uncovered edge of the nori with a little water to seal the roll. Press gently to secure.

Slice the Roll

Using a sharp knife, slice the roll into 6 equal pieces, wiping the knife with a wet cloth between cuts to keep the edges clean.

Presentation

Arrange the sliced hosomaki on a plate and serve with wasabi paste and soy sauce on the side for dipping.