Chef Saito’s Colorful Hosomaki Sushi Rolls [Japanese Cooking] – Dining with the Chef
[Music] Let’s recap how to make today’s hosaki. Mix hot rice with sushi vinegar. Spread evenly on nori placed on a makis. Make a groove in the center and add fillings. Roll tightly and seal the edges. Cut and serve. That’s it. Why not try your hand at these attractive and oh so delicious types of sushi.
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Enjoy cute, bite-sized hosomaki: sushi rolls with a nori covering and colorful fillings, like cucumber, crab sticks and natto. They’re perfect for a bento. Chef Saito shows us the key to sushi rice.
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Colorful Hosomaki Sushi Rolls
Ingredients (Serves 2)
– 6 crab sticks (kanikama)
– 1 Japanese cucumber
– 2 packs chopped natto (hikiwari natto)
– Toasted sesame seeds
– Shiso leaves
– Cheese (String cheese)
– 300 g rice
– Kombu
– 100 ml rice vinegar
– 50 g sugar
– 7 g salt
– Nori
– Gari (sweet pickled ginger)
– Soy sauce
– Mayonnaise
– Wasabi paste
Directions
1. Cook the rice with a piece of kombu. Mix the still hot rice with sushi vinegar—rice vinegar, sugar and salt.
2. Rub the surface of the cucumber with coarse salt, then halve it lengthwise and scoop out the seeds. Slice the halves into three parts.
3. Stir the natto well until sticky. Pull the cheese apart into thin strings.
4. Spread the sushi rice evenly over the nori placed on a mat. Make a groove in the center and place the ingredients, cucumber and sesame seeds, crab sticks with cheese, natto and shiso leaves.
5. Roll tightly. Cut into pieces and serve with gari. Season with soy sauce, wasabi, or mayonnaise to taste.