Hoso-maki (Thin Rolled Sushi)

Ingredients
  • 4 cups cooked sushi rice
  • 8 1/2 sheets nori sheets
  • 2 tablespoons wasabe paste

For Kappa-maki

  • 2 large cucumber, seedless, cut into 32, 1/2″-square x 4″ sticks
  • 2 tablespoons sesame seeds, white

For Tekka-maki

  • 1 pounds tuna, skinless-trimmed loin, cut into 32, 1/2″-square x 4″ strips
Method:
  1. Place a 1/2 sheet of nori shiny-side down on a sushi mat.
  2. Place about 1/2 cup of rice on the far left side of the nori, leaving a 1/2-inch uncovered at the top and bottom.
  3. Spread the rice out to cover all the nori except for 1/2-inch at the top and bottom.
  4. You should be able to see the nori through the rice.
  5. Make a depression down the middle of the rice and smear some wasabi down the length of the depression (if using).
  6. For Kappa-maki, sprinkle some sesame seeds down the middle of the rice and arrange 2 cucumber sticks down the center.
  7. For Tekka-maki, arrange 2 strips of tuna down the center.
  8. Pick up the bamboo mat and start rolling.
  9. Continue rolling until the nori meets the top border of the rice, leaving 1/2-inch of nori uncovered.
  10. Place the mat over the roll to firm it up and square the edges.
  11. Cut the roll into 6 pieces and serve.
  12. Wipe the knife blade between cuts with a damp towel to insure clean cuts.