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Sushi rolls, or ‘makizushi’ in Japanese, are what most non-Japanese people think of when they think of sushi. Makizushi is made by wrapping up fillings in rice and nori seaweed. This recipe shows you how to make a basic hoso maki thin sushi roll. Great for making multiple ones with your favourite fillings.
for the sushi rice: 660g cooked japanese sushi rice 50ml sushi vinegar
for the thin roll: 1 long strip of sashimi grade fish 1 sheet nori seaweed 1/2 tsp wasabi
to serve: 1 tbsp soy sauce
How To Prepare
Moisten the inside of a sushi rice mixing bowl or a large bowl to prevent the rice from sticking. The rice needs to be freshly cooked and hot when preparing sushi rice.
Place the cooked rice in the bowl and add the sushi vinegar. Gently mix the vinegar into the rice using a rice paddle until the vinegar is well incorporated. Let the sushi rice cool down to room temperature. Cover the sushi rice with a moistened tea towel to prevent the rice from drying out.
Cut the nori seaweed into halves, and then place half of the nori on the sushi mat shiny side down. As a golden rule, the shiny side of the nori seaweed should always be on the outside of the sushi.
Place roughly 80g of sushi rice on the nori seaweed and spread across evenly leaving 1cm on the top edge. Add a small portion of wasabi and place the strip of sashimi grade fish in the centre.
Start rolling from the bottom, tucking the edge of the roll to fully enclose the filling. Lift the edge of the mat and continue to roll forward until the sushi is formed into a firm cylinder.
Slightly wet the blade of a sharp knife and slice the roll into 6 pieces. First, slice it into halves and then the halves into thirds. Clean the knife with a wet towel between cuts to prevent the rice from sticking to the knife.
Serve with soy sauce.
Tips and Information
- Wrapping your sushi mat in cling film helps the rice from sticking to it, as well as makes cleaning very easy.