Sushi Rolls (Maki Sushi - Hosomaki)

Delicate cucumber-filled rolls showcase perfectly seasoned sushi rice wrapped in crispy nori, delivering that satisfying contrast of soft and snappy textures in every bite. The vinegared rice and fresh veggie filling make these hosomaki a refreshing, light option that's easier to master than more complex rolls. Perfect for lunch boxes, light dinners, or when you want to impress without the fuss.

Ingredients

2¼ cups uncooked Japanese short-grain white rice

2¼ cups water

1 piece kombu (dried kelp), 2x2 inches, optional

⅓ cup unseasoned rice vinegar

3 tbsp sugar

1½ tsp kosher salt

5 sheets nori (dried laver seaweed)

1 Japanese or Persian cucumber (yields 8 rolls)

7 oz sashimi-grade tuna block (yields 12 rolls)

1 box natto (fermented soybean, yields 2 rolls)

¼ cup water (for tezu)

2 tsp unseasoned rice vinegar (for tezu)

Soy sauce, for serving

Wasabi, optional, for serving

Sushi ginger (gari), optional, for serving

Instructions

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

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

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.

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

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

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

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

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.

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

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

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

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

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