Sushi Rolls (Maki Sushi-Hosomaki) Recipe

Ingredients:

For Sushi rice

1. 3 rice cooker cups short grain Kokuho sushi rice
2. 1 piece kombu
3. 1/3 cup Smiki rice vinegar
4. 3 Tbsp. sugar
5. 1 1/2 salt

Fillings:

1. 1 Japanese/ Persian cucumber
2. 7 OZ sashimi-grade tuna (yield 12 rolls)
3. 1 box natto (yield 2 rolls)

For vinegar finger dipping water (tezu)

1. ¼ cup water
2. 1 Tbsp. Smiki rice vinegar

Everything Else:

1. 5 sheets nori
2. Kikkoman Soy sauce
3. Sakura Wasabi (optional)
4. Yoka Pickled ginger (optional)

Instructions:

1. Make Sushi rice with vinegar mixture. Mix by slicing through the rice. Cover with damp towel.
2. Cut both ends of cucumber and slice into half then into half again make 4 strips and remove the seeds. You should end up with 8 cucumber strips.
3. Cut tuna into ¼ slices. Then cut into ¼ inch long strips.
4. Take natto and season with soy sauce. Mix well until it becomes slimy.
5. Cut nori in half. Place the sushi mat on a working surface. The bamboo strings should go sideways so you can roll up them up. Place nori shiny side down on bamboo mat.
6. Combine ¼ cup water & 1 Tbsp. rice vinegar in bowl to make Tezu.
7. Wet your hands with tezu. Wet ½ cup measuring cup.
8. Loosely pack measuring cup with rice. Spread sushi rice evenly on top of nori. Leave 1 inch of nori uncovered at the top.
9. Place the filling (tuna, cucumber, natto) at the middle of rice and hold filling down with your fingers and roll. Press down to form sushi roll. Shape sushi rolls into square/round.
10. Wet knife with damp towel before cutting. Cut into half then into third, make sure to keep sushi covered. Serve with soy sauce, wasabi and pickled ginger.