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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 the package instructions. Once cooked, transfer the rice to a bowl.
- 2
Season the Rice
In a small saucepan, heat the rice vinegar, sugar, and salt over low heat until the sugar dissolves. Pour this mixture over the warm rice and gently fold to combine. Allow the rice to cool to room temperature.
- 3
Prepare the Takuan
If not pre-sliced, cut the takuan into thin strips about 1/4 inch wide.
- 4
Assemble the Hosomaki
Lay a sheet of nori on a bamboo sushi mat, shiny side down. With wet hands, take a handful of sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top. Place a few strips of takuan across the center of the rice.
- 5
Roll the Sushi
Using the bamboo mat, roll the nori away from you, applying gentle pressure to form a tight cylinder. Continue rolling until you reach the border. Moisten the edge with a little water to seal the roll.
- 6
Slice and Serve
Using a sharp knife, slice the roll into 6-8 pieces. Optionally, sprinkle sesame seeds over the top. Serve with soy sauce and wasabi.
