‘Hosomaki’ translates to thin rolls in Japanese. These salmon cucumber hosomaki are rolled in nori seaweed with seasoned sushi rice and fresh ingredients. They are fun to make, shareable, and absolutely delicious!
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These bite size hosomaki rolls are simple yet packed full of delicious flavors. There's fresh salmon, crunchy cucumber, and perfectly seasoned sushi rice rolled up together. Dip them lightly in umami rich soy sauce, and if you would like, add a little bit of wasabi paste for a spicy kick.
Hosomaki makes a healthy, scrumptious snack or light meal!
Ingredients for this recipe
- Cooked Japanese rice - If you are using Instant Pot to cook, jump here for recipe!
- Sushi vinegar - This is seasoned rice vinegar with sugar and salt. To make a small amount from scratch, combine ¼ cup rice vinegar + 2 tablespoons sugar + 1 teaspoon salt.
- Nori sheets - Square, full size sheets.
- Sashimi grade salmon
- Cucumber
- Water - To seal the sushi rolls.
- Serve with:
- Tamari soy sauce
- Wasabi
How to make salmon cucumber hosomaki
1. Add sushi vinegar to rice. Mix until well combined and let cool.
2. Halve the nori so you will have six pieces in total.
3. Place the bamboo mat on a working surface. Place one piece of nori at the bottom of the mat horizontally, with the shiny side down.
4. Spread the rice over nori, leaving an inch at the top.
5. Arrange cucumber and salmon in the center of rice.
6. Wet the top edge of the nori slightly with water.
7. Gently lift up the bottom side of the mat and bring over to the other edge. If necessary, hold down the fillings with fingers as you roll to make sure they don’t fall out of place.
8. Cut each roll into six. To cut evenly, I recommend to cut in half first, then into thirds.
Tips
- Make sure the seasoned rice is cooled down to room temperature before adding onto the nori. Hot rice makes the nori soggy.
- When you cut the hosomaki, wipe the knife with a damp cloth or paper towel after every cut. This prevents the rice from sticking on the blade.
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Recipe
Salmon Cucumber Hosomaki
Equipment
- 1 x bamboo sushi rolling mat
Ingredients
- 3 cups cooked Japanese rice
- 3 tablespoonns sushi vinegar see notes for making from scratch
- 3 sheets nori
- 4 ounces sashimi grade salmon cut into thin sticks
- 2 ounces cucumber julienned
- Water to seal the rolls
Serve with
- Tamari soy sauce
- Wasabi optional
Instructions
- Add sushi vinegar to rice. Mix until well combined and let cool.
- Cut the nori sheets in half so you will have six pieces in total.
- Place the bamboo mat on a working surface. Place one piece of nori at the bottom of the mat horizontally, with the shiny side down.
- Spread the rice over nori, leaving an inch at the top.
- Arrange cucumber and salmon in the center of rice horizontally.
- Wet the top edge of the nori slightly with water, using your finger.
- Gently lift up the bottom side of the mat and bring over to the other edge. If necessary, hold down the fillings with fingers as you roll to make sure they don’t fall out of place.
- Cut each roll into six. To cut evenly, I recommend to cut in half first, then into thirds.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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