Hosomaki with Cucumber How to make Sushi
You will need (for one person):
— 2.5–3 oz/75—80 g prepared sushi rice
— 1 oz/30 g cucumber
— 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: Cut the cucumber in half lengthwise and remove the seeds with a teaspoon. Then cut each half into thin strips.
Step 4: 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 5: Place the 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 6: Position your thumbs under the edge of the mat closest to you and start lifting it. While folding the mat, hold the cucumber with your fingers to make it stay in the center.
Step 7: Roll to the edge of the rice layer and squeeze to form a tube shape.
Step 8: Moisten the uncovered nori edge with water to make it sticky.
Step 9: Wrap the tube with the mat again and roll it on the table to seal the roll and make it compact.
Step 10: 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 11: Cut both halves into three parts to get six pieces.
Step 12: Hosomaki with cucumber are ready to serve.
Step 13: Serve with soy sauce, wasabi and pickled ginger.