How to Make Sushi Rolls (1) – Thin Rolls (Hosomaki)
Cut the nori in half lengthwise. Use one sheet (shiny side down) and place on the edge of
the sushimat (makisu) and spread the sushi rice as seen in the photo. Leave a strip of
open space(3/4 in) on the top. The thickness of the rice should be about 1/10 of an inch.
Notice the small wall on the edge of the sushi rice on the edge of the sushi mat. This wall should be about 1/10 inch thick and 1/5 inch high.
This area will merge with the open strip of nori on the top, so the cut section of the sushi roll will have the nori shaped as a perfect circle and not a helix or a pattern like the number ‘6’ or ‘9’. Place the ingredient in the center of the sushi rice.
There are two steps of gripping involved in rolling sushi. First, support the ingredient with your fingers as you merge both ends of the sushi rice. Tuck in the tip of the sushi rice
over the open strip of nori and grip lightly (right image). You should have a small length of the strip remaining. Release and flatten the the sushi mat with the sushi roll remaining on top.
Now “roll” (by pushing) the sushi roll away from you so the remaining strip of the nori faces down. Once again use the sushi mat and grip tightly. (See How to Make Thick Sushi
Rolls (image 6) to see position of the sushi roll and the sushi mat for this second grip)
Let the sushi roll rest on the remaining nori strip so it seals. Wet the sashimi knife and slice into 6 pieces.
Also see: Sushi Roll Recipes