House of Asia > Recipes > Hosomaki with salmon

Hosomaki with salmon

5 min + rice preparation

1 serving

slightly spicy

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Hosomaki is one of the popular varieties of sushi made, rolled, and eaten in Japan and around the world. Hosomaki literally means "thin roll" in Japanese. It is a type of sushi in which the filling ingredients and rice are wrapped in nori (roasted seaweed) on the outside. Hosomaki is one of the many diverse sushi options available in Japanese cuisine, and the variety of ingredients makes it a dish often appreciated for both its flavor and aesthetic appeal.

Ryba Salmon Vegetables Rice Japanese up to 15 minutes

Ingredients

· 1 Leaf House of Asia Seaweed Nori

· 60 gr House of Asia sushi rice

· ½ teaspoon House of Asia Wasabi Paste

· ½ teaspoon House of Asia white sesame seeds

· 50 g salmon cut into strips

To serve:

· House of Asia Premium Sushi Soy Sauce

· Young sushi ginger pink or white House of Asia

· House of Asia wasabi paste

A method of preparing

1. Prepare the rice according to the instructions on the package (you will also need House of Asia Sushi Rice Sauce). You can find the recipe for cooking sushi rice here HERE>

2. Wrap the bamboo mat in plastic wrap. Cut the nori leaf in half and place it shiny side down on the mat.

3. Then spread the rice, leaving a margin of about 2 centimeters at the top.

4. Spread a little wasabi on the rice, sprinkle with sesame seeds and arrange the salmon on top.

5. Lightly moisten the margin with water and roll it up.

6. Cut the sushi into pieces and serve with soy sauce, ginger and wasabi.

TIP: Remember to always keep your knife clean, sharp and slightly damp, so that the rice does not stick to it.

TIP: To prepare rice, instead of the ready-made sauce, you can use rice vinegar combined with sugar: dissolve 6 tablespoons of sugar in 150 ml House of Asia Rice Vinegar (you can warm it up slightly) and mix it with 500 g of sushi rice.