There are many types of rolled sushi, thin roll (hoso-maki/細巻), thick roll (futo-maki/太巻) and inside-out roll (ura-maki/裏巻) are commonly available in restaurants or take-out outlets beyond Japan. After more than a year living in Japan, I noticed that nigiri-zushi is most popular sushi among locals. Perhaps the main reason is that a wide variety of fresh sashimi is available almost 24/7 and at affordable price.
Well, back to rolled sushi. This thin roll sushi filled with canned tuna (Tsunamayo maki /ツナマヨ巻) is not a common item here, most common ones are Tekka-maki/ 鉄火巻 (filled with raw tuna), kappa-maki/かっぱ巻き (filled with cucumber), and shinko-maki/新香巻き (filled with takuan, yellow colour pickled daikon). Hosomaki is usually made with only one type of filling but my homemade version with cucumber added as my boys love it.
Ingredients (makes 4 rolls):
- Sushi rice (cooked from 1 cup of raw rice)
- 2 sheets nori, divide into halves
- 1/2 kyuri, cut into sticks
- 1 canned tuna in brine/oil, drain well
- 1 tbsp Kewpie mayonnaise
- Salt to taste
Drain water/oil in tuna, transfer to a bowl then mix in mayonnaise and salt to taste. Set aside.
- Place one sheet of nori (half size) on a sushi mat, rough side up.Wet hand with hand vinegar, arrange sushi rice, in a row, on the nori as shown so that each roll of sushi will have the same size.
sushi rice evenly onto nori leaving about 5 cm of nori at one end as
shown in the photo. Dip your fingers with hand vinegar again if
- Place kyuri and tuna in a row, in the middle of the sushi rice.
- Roll it with fingertips holding the filling in place, press the sushi mat to tighten and shape the sushi. Seal side down, set aside sushi roll for few minutes before cutting.
- Cut each roll into 6 to 8 equal pieces, arrange on serving plate and serve with syoyu, wasabi, and pickled ginger if desired.