Sushi rolls are a kind of sushi (rolled sushi - thin roll)

Sushi rolls are a kind of sushi (rolled sushi – thin roll)

Sushi rolls are a kind of sushi (rolled sushi – thin roll)

With step-by-step directions and a video lesson, you can create delectable Sushi Rolls or Maki Sushi (Hosomaki) at home. You just need a few items to get started, including tuna, cucumber, nori, and Japanese short-grain rice.

On a Japanese square plate, Sushi Rolls (Maki Sushi – Hosomaki).

I’ll teach you how to create the most well-known and popular Japanese dish, Sushi Rolls (or Maki Sushi) in today’s recipe. Don’t panic if you’ve never attempted to make sushi at home before. I’ll show you how to make these delectable rolls at home in detail, with lots of helpful hints and advice, as well as a video lesson and step-by-step!

With step-by-step directions and a tutorial, learn how to create delicious sushi rolls – Maki Sushi (Hosomaki) at home. You just need a few items to get started, including tuna, cucumber, nori, and Japanese short-grain rice.

INGREDIENTS

Rice for Sushi
3 rice cooker cups uncooked Japanese short-grain rice (3 rice cooker cups (180 ml x 3 = 540 ml) gives around 5-6 servings (5 14 US cups or 990 g); short-grain Japanese rice is required for sushi; else, the rice would break apart.)
540 milliliters of water

1 kombu (dried kelp) piece (5 g; 2 inches × 2 inches or 5 cm x 5 cm; optional but adds a pleasant scent!)
13 cup unseasoned rice vinegar (you may use bottled sushi vinegar (seasoned rice vinegar) instead)
a third of a teaspoon of sugar (skip if you are using bottled sushi vinegar)
1 12 tsp kosher salt (Diamond Crystal; half can be used as table salt) (skip if you are using bottled sushi vinegar)
Regarding the Fillings
1 cucumber (Japanese or Persian) (yield 8 rolls)
sashimi-grade tuna (7 oz) (yield 12 rolls)
1 natto box (fermented soybeans) (yield 2 rolls)
Tezu’s point of view (Finger Dipping Water)
2 tsp rice vinegar 14 cup water (unseasoned)
5 sheets nori (everything else) (dried laver seaweed)

sushi ginger (gari) soy sauce wasabi (optional) (optional; for my homemade recipe, click here)
Alternatives for Japanese Condiments and Ingredients: Click here for substitutes for Japanese condiments and ingredients.
INSTRUCTIONS

Gather all of the necessary components. Please keep in mind that cook time does not include time for cooking rice, which varies based on the device/method you choose. A bamboo sushi mat is required.
Ingredients in Sushi Rolls

Sushi Rice Preparation
3 rice cooker cups of uncooked rice generate 5 14 US cups and 10 Hosomaki in this recipe (thin sushi rolls).
Use my sushi rice recipe as a guide. To keep the sushi rice and finished rolls from drying out, cover them with a moist towel or plastic wrap at all times.
Rolls de Sushi 1
Fillings Preparation
Cucumbers should be cut on both ends. Then cut the strip in half lengthwise and then in half again to get four strips. With a knife, remove the seeds and split in half lengthwise once more. You should have 8 cucumber strips at the end.
2 Sushi Rolls

Cut the tuna into 14- to 12-inch slices, then into 14- to 12-inch thick long strips.
3 Sushi Rolls
Take the natto out of the packet and season it with soy sauce or the spice that comes with it. Combine all of the ingredients until they are slimy and bubbling.
Sushi Rolls 4 Sushi Rolls
In a small dish, combine water and rice vinegar to make vinegared finger-dipping water (Tezu). Rice will not adhere to your hands if you apply this water to them.
5 Sushi Rolls
Nori should be cut in half. Nori sheets are not perfectly square, despite their appearance; consequently, cut the longer side of the rectangle in half. Also, because nori becomes stale quickly, keep unused nori in an airtight bag and only take out as much as you need.

6 Sushi Rolls
On a work area, place the sushi mat. The bamboo strings should be placed horizontally so that they may be rolled up. Place the nori half sheet on top of the bamboo mat, with one of the nori’s long sides near to the mat’s rear edge. On the side closest to you, leave roughly 3-4 slats exposed. The nori’s glossy side should be facing down.

7 Sushi Rolls

Before you contact the sushi rice, wet your palm.

8 Sushi Rolls

Measure 12 cup (90 g) sushi rice into your hand with a 12-cup measuring cup. This ensures that each roll has the same amount of rice and is of the same size. To prevent the rice from sticking to the measuring cup, moisten it. I know, this isn’t the “right” way to do it, but until you can consistently get the exact quantity of rice you need, this approach will suffice!

Place the sushi rice on the nori’s left center. Spread the rice evenly on the nori, leaving a 1″ border along the top edge. Spread the rice to the right with your right hand, and keep the rice away from the 1″ area on the top of the nori with your left fingers.
10 Sushi Rolls
With both fingers, spread the rice evenly, leaving a 1″ gap on top. If rice starts to adhere to your fingertips, wet them with dipping water.

11 Sushi Rolls
Fill the rice with the filling (tuna, cucumber, natto). If your tuna or cucumber isn’t long enough, add more towards the end. Using your fingertips, press the filling down.
12 Sushi Rolls
Roll the sushi over the filling in one rapid motion, landing just where the edge of the rice is (check to see whether the 1″nori gap is still visible after rolling).
13 Sushi Rolls

Keep the sushi mat still in place and gently shape and tighten the roll with your fingertips on the exterior of the mat. Form the sushi roll into a square shape (or round). Lift the sushi mat and twist the roll one more to seal the nori edge. With your fingertips, gently squeeze and tighten the roll once more.
14 Sushi Rolls
To cut a sushi roll, first dampen your knife with a moist cloth and cut it in two. While cutting through the sushi, “push then withdraw” the knife. Using a wet knife, cut each half roll into three pieces. Soy sauce, wasabi, and pickled ginger are served on the side.
15 Sushi Rolls

To Save
Sushi rolls should be eaten as soon as possible, although they can be kept in the refrigerator for up to 24 hours. I recommend putting them in an airtight container or a plate covered firmly in plastic, then wrapping the container/plate in a thick kitchen towel to keep the food safe in a cool environment while preventing the rice from becoming hard from the cold air in the refrigerator.

NUTRITION
Calories per serving: 205 kcal Fat: 1 g Saturated Fat: 1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 1 g Cholesterol: 4 mg Carbohydrates: 40 g Protein: 7 g Fat: 1 g Saturated Fat: 1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 1 g Monounsaturated Fat: 1 g Monounsaturated Fat: 1 g Monounsaturated Fat Vitamin A: 321 IU Vitamin C: 1 mg Calcium: 19 mg Iron: 2 mg Sodium: 196 mg Potassium: 115 mg Fiber: 2 g Sugar: 4 g Vitamin A: 321 IU Vitamin C: 1 mg Calcium: 19 mg Iron: 2 mg