Hoso-Maki

Name: Hoso-Maki (Thin-Rolled Sushi)
Yield: Makes twenty four pieces
Cuisine: Japanese
Ingredients: 5 ml/1 tsp roasted sesame seeds; 45 ml/3 tbsp wasabi paste from a tube, or the same amount of wasabi powder mixed with 10 ml/2 tsp water, plus extra for serving; 10 cm/4 in cucumber or 17 cm/6½ in Japanese cucumber; 6 cm/2½ in takuan, cut into 1cm/½in thick long strips; 90 g/3½ oz very fresh tuna steak; 1 quantity su-meshi; 2 nori sheets, cut in half crossways

Thin-Rolled Sushi

Preparation info

Makes
twenty four pieces

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

Ingredients

2 nori sheets, cut in half crossways
1 quantity su-meshi
45 ml/3

Asia
Japan
Fish course
Pescatarian
Gluten-free

Method

For the fillings, cut the tuna with the grain into 1cm/½in wide strips. Cut the cucumber into 1cm/½in thick strips.
Place the makisu on the work surface, then place a nori sheet on it horizontally, rough-side up. Spread a quarter of the su-meshi over the nori to cover evenly, leaving a 1cm/½in margin on the side furthest from you. Press firmly to smooth