Sushi Rolls (Maki Sushi - Hosomaki)

Instructions

1. 1

   Cook the Japanese short-grain rice with water and kombu according to sushi rice instructions. This yields about 6⅔ cups cooked rice.

2. 2

   Season the cooked rice with rice vinegar, sugar, and salt. Cover with a damp cloth to prevent drying.

3. 3

   Cut both ends off the cucumber, halve lengthwise, then quarter lengthwise to make 4 strips. Remove seeds and cut each strip in half again to yield 8 strips.

4. 4

   Cut the sashimi-grade tuna block lengthwise into ¼- to ½-inch slabs, then cut into long strips ¼- to ½-inch thick.

5. 5

   If using natto, place in a small bowl with the included seasoning packet and stir until slimy and bubbly.

6. 6

   Make tezu (finger-dipping water) by combining ¼ cup water and 2 tsp rice vinegar in a small bowl.

7. 7

   Cut the 5 nori sheets in half along the longer side. Keep stored in an airtight bag until ready to use.

8. 8

   Place a bamboo sushi mat on your work surface with slats running horizontally. Place a half sheet of nori shiny side down, long edge at the bottom, leaving 3–4 slats visible nearest you.

9. 9

   Moisten your hands with tezu. Scoop ½ cup (80 g) sushi rice and place on the nori, left of center.

10. 10

    Spread the rice evenly across the nori, leaving a 1-inch strip uncovered along the top edge. Re-wet fingers as needed.

11. 11

    Place a single filling of your choice (tuna, cucumber, or natto) in a line across the center of the rice.

12. 12

    Using the bamboo mat, roll the sushi away from you, tucking the filling in tightly. Seal the roll by moistening the bare nori strip.

13. 13

    Use a sharp wet knife to cut each roll into 6 pieces. Serve with soy sauce, wasabi, and sushi ginger.