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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the sushi rice
Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions. Once cooked, let it cool slightly.
- 2
Season the rice
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Pour this mixture over the warm rice and gently fold with a spatula until evenly coated. Let it cool to room temperature.
- 3
Prepare the cucumber
Cut the cucumber in half lengthwise, remove the seeds with a spoon, and then slice it into thin strips.
- 4
Assemble the hosomaki
Place a bamboo sushi mat on a flat surface and put a sheet of nori on the mat, shiny side down. Wet your hands and take about a handful of sushi rice, spreading it evenly over the nori, leaving a small border at the top. Place a few cucumber strips horizontally across the center of the rice.
- 5
Roll the sushi
Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to form a compact roll. Wet the top edge of the nori to seal the roll.
- 6
Slice and serve
With a sharp knife, slice the roll into 6-8 pieces. Serve with wasabi and soy sauce on the side.
