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Hosomaki sushi roll

Recipe for Easy Hosomaki platter

One of the most simple single-ingredient sushi roll at its very detail, take a look at this hosomaki recipe and customize to your own appetite.
Course Side/ Main dish
Cuisine Japanese
Keyword sushi roll
Prep Time 15 minutes
Servings 4 rolls
Author Victoria



  • 1 oz sashimi grade tuna or any fish of choice
  • 1 egg
  • 2 sticks kani
  • 1 mini cucumber
  • Any sashimi-grade fish or filling of choice

Garnish & Complement

  • Wasabi, soy sauce, pickled ginger, etc.


  • Prepare a dipping water-vinegar solution to dip your hand with while working to prevent sticking. Use a 1:4 ratio (1 Tbsp rice vinegar to 4 Tbsp water).
  • Cook, season and prepare sushi rice, if you need more instruction, take a look at the guide on cooking sushi rice. We need about 1/2 cup cooked sushi rice for every roll.
  • Prepare the work area, preferably leaving your bamboo mat on a flat surface like counter or cutting board. Have plastic wrap available if you want to invert the roll.
  • Cut sashimi in to 1/2 x 1/2  x 4 inches sticks.
  • Fold a piece of nori in half, carefully tear along the folding line.
  • Lay the half nori on top of bamboo mat over a flat surface.
  • Spread 1/2 cup of seasoned sushi rice over nori leaving about 1/2 to 1 inch empty on the farther end.
  • Now arrange a fish stick or any other topping on top.
  • Carefully lift, tuck and roll. Apply pressure over bamboo mat a few time to hold the roll into shape.
  • Repeat for other hosomaki rolls.
  • Use a sharp knife to cut. You might need some damp cloth to wipe the knife off in between..
  • Enjoy as is or serve with pickle ginger and some hot wasabi.