Hosomaki with Salmon How to make Sushi
You will need (for one person):
— 2.5–3 oz/75—80 g prepared sushi rice
— 1–1.5 oz/30—40 g raw salmon
— wasabi to taste
— 1/2 nori sheet
Step 2: Take a cutting board, a sharp knife, a bamboo mat covered with plastic wrap and a bowl of clean water.
Step 3: Slice the salmon fillet about 1/4″ thick. Cut slantwise against the grain of the fish.
Step 4: Then cut into thin strips against the grain again.
Step 5: Place the nori on the mat shiny side down. Take a handful of rice and cover the nori sheet with it evenly. Leave about half an inch uncovered. Wash your hands in the bowl.
Step 6: Spread some wasabi in the center of the rice layer.
Step 7: Place the strips of salmon over wasabi. Make sure there are no gaps between the strips — you need to have an equal amount of filling over the whole length of the roll.
Step 8: Position your thumbs under the edge of the mat closest to you and start lifting it. While folding the mat, hold the salmon with your fingers to make it stay in the center.
Step 9: Roll to the edge of the rice layer and squeeze to form a tube shape.
Step 10: Moisten the uncovered nori edge with water to make it sticky.
Step 11: Wrap the tube with the mat again and roll it on the table to seal the roll and make it compact.
Step 12: Put the roll on the cutting board and cut it in half with a wet knife. Then put the two halves together and cut off the outside edges of the roll for a clean look.
Step 13: Cut both parts in half again and then cut the four pieces slantwise. Moisten the knife before each cut.
Step 14: Hosomaki with salmon is ready to serve.
Step 15: Serve with soy sauce, wasabi and pickled ginger.