Hosomaki (Thin Sushi Rolls)
繁體中文

Ingredients

Nori for sushi (cut lengthwise in half) 2 sheet Sushi rice 2 cup Persian cucumber (cut lengthwise into four strips; horizontally cut off the seeds of each strip.) 1 each Tuna (cut into 1cm thick strips) 1.5 oz (42g)

Instructions

1.	Prepare the sushi rice and all other ingredients.
2.	Hold the nori sheet 3" above the low heat of a stove for 10 seconds to make it crispy. You can skip this step if the nori sheet is fresh from the package.
3.	Place the nori sheet on a bamboo mat, with the smooth side facing down and the long side parallel to your body. Wet both hands with vinegar water (1 cup of water + 2 tbs. of vinegar). Pick up 1/2 cup of sushi rice and form it into a ball. Put down the rice ball on the center of the nori sheet, then use your fingers to evenly spread the rice over the nori sheet.
4.	Place 1/2 of tuna strips at around 1/3 of the sheet from the side closest to you. Lift the end (the one closest to your body) of the bamboo mat over the fillings until you reach the sushi rice on the other side. Press the bamboo mat tightly to form a tube, and then roll the tube to the other end. Pick up the bamboo roll and press on the two ends. This kind of thin roll with raw tuna is called Tekkamaki. Replace the tuna with cucumber and the roll is called Kappamaki. The above ingredients can made 2 tekkamaki and 2 kappamaki.
5.	Remove the bamboo mat. Use a sharp clean knife to cut the sushi roll into 8 equal pieces. To be able to cut the roll neatly, clean the knife with a wet towel whenever you cut a couple of pieces.

細卷壽司
ENGLISH

材料

包壽司紫菜(長向對剪成兩半) 2 張 壽司飯 2 杯 小黃瓜 (直切成4條。每一條橫切去掉籽) 1 根 鮪魚(切1公分粗條) 1.5 盎司 (42克)

做法

1.	將壽司飯和其它材料準備好。
2.	紫菜放置在爐火(小火)距離8cm上方烘烤10秒鐘。如果你用的是新開封的紫菜，此步驟可以省略。
3.	把紫菜放置在包壽司用的竹簾上，光滑面向下，紫菜的長邊与你的身體平行。雙手沾醋水(1杯水+2大匙醋)，取1/2杯壽司飯整成球狀後均勻地平鋪在紫菜上。
4.	將1/2的鮪魚條鋪在紫菜靠身體1/3的地方。提起靠身體這邊的竹簾蓋過餡料到另一頭的白飯，用手壓緊竹簾成圓筒型，再繼續捲到另一端。捲好後時手稍微施力壓緊圓筒兩端定型。這種鮪魚細卷稱為鐵火卷。同樣方式包黃瓜的就是河童卷。以上材料可包2條鐵火卷和2條河童卷。
5.	用一把乾淨利刀把每條壽司捲切成8小塊，注意刀要不時用濕布擦乾淨，這樣切面才會平整。

最後更新 (Last Update): 11/27/2020
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