Hosomaki with Smoked Eel How to make Sushi

Step 1: You will need (for one person):
— 2.5–3 oz/75—80 g prepared sushi rice
— 3/4 oz/20 g smoked eel
— 0.5 oz/10 g cucumber
— 1/3 tsp white sesame seeds
— 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 eel crosswise into thin strips. Wash your hands in the bowl.

Step 4: Cut the cucumber in half lengthwise and remove the seeds with a teaspoon. Then cut each half into thin strips.

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: Place 2-3 strips of cucumber in the center of the rice layer. 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 7: Add the eel and sprinkle it with sesame seeds.

Step 8: Position your thumbs under the edge of the mat closest to you and start lifting it. While folding the mat, hold the ingredients with your fingers to make them 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. Or you can press 4-5 rice grains onto it instead.

Step 11: Wrap the tube with the mat again and roll it on the table to seal the roll and make it compact. Press on one side of the roll to make it thinner than the other side, forming a slight edge.

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 into three to get six pieces. Moisten the knife before each cut.

Step 14: Hosomaki with smoked eel is ready to serve.

Step 15: Serve with soy sauce, wasabi and pickled ginger.

Lesson added by Sergey Burlakov