Ume (red Plum) Hosomaki 6pcs Recipe

Directions

1. 1

   Prepare the Sushi Rice

   Rinse the sushi rice under cold water until the water runs clear to remove excess starch.

2. 2

   Cook the Rice

   In a saucepan, combine the rinsed sushi rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 18 minutes or until the water is absorbed. Remove from heat and let it sit covered for 10 minutes.

3. 3

   Season the Rice

   In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Fluff the cooked rice with a fork and gently fold in the vinegar mixture. Let it cool to room temperature.

4. 4

   Prepare Umeboshi

   Pit the umeboshi and mash the flesh lightly with a fork to create a spreadable paste.

5. 5

   Assemble the Hosomaki

   Place a sheet of nori on a bamboo sushi mat, shiny side down. Wet your hands to prevent the rice from sticking, and take a handful of sushi rice (about 1/4 cup). Spread it evenly over the nori, leaving about 1 inch at the top edge.

6. 6

   Add Umeboshi

   Spread the mashed umeboshi paste in a line across the center of the rice.

7. 7

   Roll the Sushi

   Using the sushi mat, carefully roll the nori away from you, pressing gently to keep the roll tight. Roll until you reach the edge of the nori, then wet the edge with a little water to seal it.

8. 8

   Slice the Hosomaki

   Using a sharp knife, slice the roll into 6 equal pieces. Wipe the knife with a damp cloth between cuts to ensure clean slices.

9. 9

   Garnish and Serve

   Sprinkle sesame seeds on top if desired and serve with soy sauce, pickled ginger, and wasabi.