Cucumber Hosomaki 6pcs Recipe

Prepare Sushi Rice

Rinse the sushi rice under cold water until the water runs clear. Drain the rice and combine it with 1.25 cups of water in a rice cooker. Cook according to the rice cooker instructions. If you don’t have a rice cooker, bring the water and rice to a boil in a pot, then cover and simmer on low heat for about 20 minutes, or until water is absorbed.

Season the Rice

Once the rice is cooked, let it cool slightly. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the rice using a wooden spatula, being careful not to mash the grains. Allow the seasoned rice to cool to room temperature.

Prepare the Cucumber

Wash and peel the cucumber. Cut it in half lengthwise and remove the seeds using a small spoon. Slice each half into thin strips, about 1/4 inch wide.

Assemble the Hosomaki

Place a bamboo sushi mat on a clean surface. Lay one sheet of nori on the mat, shiny side down. With damp hands, spread about 1/3 of the sushi rice evenly over the nori, leaving about 1 inch of space at the top. Arrange a few cucumber strips horizontally across the rice.

Roll the Sushi

Starting from the bottom, use the bamboo mat to roll the sushi tightly away from you, pressing gently to form a cylinder. Continue rolling until you reach the edge of the nori. Moisten the edge with a little water to seal the roll. Repeat this process with the remaining nori, rice, and cucumber.

Slice the Rolls

Using a sharp knife, slice each roll into 6 pieces. Clean the knife with a damp cloth between cuts for clean slices.

Serve

Arrange the cucumber hosomaki on a serving plate. Sprinkle with sesame seeds and serve with soy sauce, pickled ginger, and wasabi on the side.