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Hosomaki sushi (simple rolls) - detailed recipe.

Ingredients:

Sushi rice:

• 3 and 1/3 cups round grain rice
• 4 cups water plus 1/4 cup water
• Nori
• 6 tbsp. l. rice vinegar
• 5 tablespoons of sugar
• 3 teaspoons of salt
• Sesame seeds with salt for sprinkling

Possible ingredients for the filling:

• Avocado
• Eggplant (Japanese, grilled)
• Carrot
• Cucumber
• Tofu (fried until crispy)
• Tomato
• Asparagus
• Aburaage (a pouch of deep-fried tofu filled with rice)
• Blanched spinach
• Thinly sliced ​​bell pepper
• Green onions, thinly sliced
• Green peas cut into thin strips

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

nori, rice, rice vinegar, Avocado, carrot, eggplants, tomatoes, cucumbers, sweet pepper, green onions, peas, spinach, tofu, sesame

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Preparation:

Step 1
• Cut a sheet of nori in half lengthwise. Place one half on the mat. Wet your fingers and palms with rice vinegar and place about 1/2 cup of rice on the nori, spreading it evenly in a flat layer, leaving a 1-cm-wide strip at the top of the sheet. (Optional: Press a strip of wasabi across the rice, just below the middle.)
Step 2
• Place your chosen fillings across the rice, slightly below the center (or on the wasabi strip). Lift the end of the mat closest to you and press down to compact the mixture. Roll the mat almost completely, but make sure it doesn't become part of the roll and the nori doesn't get caught under the rice. Form a cylinder.
Step 3
• Cut each roll into 4-6 equal slices, wetting the knife after each cut (run a cheesecloth soaked in rice vinegar over it).
  
  

  Sushi rice

  
  Rinse the rice until the water runs clear and let it drain in a colander for an hour. Place the drained rice in a rice cooker or saucepan with a tight-fitting lid and add 4 cups of water. Cover the pan and bring the water to a boil over medium heat. Cook for about 2 minutes, then reduce the heat and simmer for another 5 minutes.
  
  Reduce heat to low and simmer for about 15 minutes, until the water is completely absorbed. Remove the pan from the heat, lift the lid, and place a towel over the pan. Close the lid and let it simmer for 10-15 minutes.
Step 4
• While the rice is cooking, combine the vinegar, sugar, and remaining 1/4 cup water in a saucepan. Heat over low heat, stirring, until the sugar and salt dissolve. Let cool.
  
  Place the rice in a hangiri (or other flat, non-metallic container) and spread it evenly across the bottom of the shamoji (or use a large wooden spoon). Use a spatula to cut through the rice to separate the grains.
Step 5
• Meanwhile, slowly pour the vinegar mixture over the rice. Add only as much as needed; don't let the rice turn to mush. If you have a helper, fan the rice with an uchiwa (fan) as it cools and stirs.
  
  Don't refrigerate the rice. Keep it in the same container, covered with a clean towel, until ready to use. The rice will keep for 24 hours.

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