Hosomaki (Small Rolled Sushi)

The thin sushi roll was invented earlier than nigiri-zushi (finger sushi). Experiment with the filling depending on your taste.


Serves: 2

2 rolls

  • 140g sushi rice
  • 25g cucumber
  • 20g gourd (cut in ribbons)
  • 1 sheet nori (21cm x 19cm)


  • 475ml dashi
  • 2 tbsps sugar
  • 2 tbsps soy sauce
  • 1 tbsp mirin


  1. Cut the cucumber lengthways into eighths. Rinse the gourd, rub it with salt, soak it in lukewarm water and then boil it for 4-5 minutes. Place the boiled gourd and A in a pan, bring to a boil, then lower the heat and cook for 10-15 minutes.
  2. Cut the nori in half lengthways, and place it on a bamboo rolling mat, spread 70g rice over the sheet leaving 1cm free on the side opposite you. Lay the cucumber or gourd down the centre.
  3. Place your thumbs at the back of the mat and lift it whilst supporting the filling with the rest of your fingers. Roll the rice away from you and press lightly.
  4. Roll the sushi so that the edge of the nori is placed under the rolled sushi.
    To make a neat roll, spread the rice more thinly where the filling is to go.
  5. Shape the sushi by pressing each end of the roll, and cut it into 6 pieces. Repeat the process for the other filling.