Homemade Sushi Rolls: Hosomaki and Futomaki
Learn what you need to know to make homemade sushi rolls gluten free. Two people can eat this many rolls so increase as needed for a fun Sushi Night with friends or family.
Print
Pin
Servings: 30 pieces
Ingredients
SUSHI RICE
- 2 cups sushi rice (Japanese short grain rice, NOT arborio rice)
- 2¼ cups water
SUSHI VINEGAR
- ¼ cup unseasoned rice vinegar
- 4 teaspoon sugar
- 1 teaspoon salt
WASABI PASTE
- 1 tablespoon gluten free wasabi powder
- 1½ tablespoon water (add more for a thinner paste)
SUSHI ROLLS: HOSOMAKI and FUTOMAKI
- 4 toasted nori sheets
- 1 avocado, cut in thin strips
- 1 long English cucumber, cut in thin strips
- 1 sushi grade tuna steak*, cut in thin strips
Instructions
MAKE SUSHI RICE
- Rinse rice in strainer under cold running water for about 1 minute. Drain well.
- Combine rice and water in medium pot and bring to boil. Cover and reduce heat to simmer.
- Cook about 18 minutes, until all liquid is absorbed and rice is cooked.
- Transfer rice to large bowl and drizzle with sushi vinegar. Stir in a circular motion folding over the rice to evenly combine. Cover with damp towel if not using right away.
MAKE WASABI PASTE
- Stir wasabi powder and water. Set aside until ready to use.
ASSEMBLE HOSOMAKI (thin rolls with a single filling on half sheet of nori)
- Each nori sheet has marks where the rolls are to be cut. Using scissors cut nori sheet in half. Lay on bottom half of bamboo mat, rough side up.
- Wet your hands with water then cover nori sheet with rice going right to the edges but leaving ½-inch space across the top and bottom.
- Spread a small amount of wasabi on one end of the rice, covering the entire width of the sheet. This is the bottom edge where you will begin to roll up the sushi.
- Top wasabi with cucumber or avocado.
- Using the bamboo mat carefully roll the sushi using your fingers at both ends to keep the filling in place. If you used too much rice use less next time.
- Roll up the entire roll once, then roll and partially unroll, repeating to be sure the roll is pressed together. Place the roll on a cutting board and cut using a wet knife. Cut along the marks to make 5 pieces or eye ball it if you can't even see the marks. Optionally, cut the ends off if they are ragged, then cut the roll into even size pieces.
ASSEMBLE FUTOMAKI (sushi rolls with several fillings on full sheet of nori)
- Lay nori sheet on bamboo mat, rough side up.
- Wet your hands with water then cover nori with rice going right to the edges but leaving ½-inch space across the top and bottom.
- Spread a small amount of wasabi on one end of the rice, covering the entire width of the sheet. This is the bottom edge where you will begin to roll up the sushi.
- Top wasabi with cucumber, avocado and tuna.
- Using the bamboo mat carefully roll the sushi using your fingers at both ends to keep the filling in place.
- Roll up the entire roll once, then roll and partially unroll, repeating to be sure the roll is pressed together. Place the roll on a cutting board and cut using a wet knife. Cut along the marks to make 5 pieces or eye ball it if you can't even see the marks. Optionally, cut the ends off if they are ragged, then cut the roll into even size pieces.
- Arrange thin hosomaki rolls and futomaki rolls on the same platter or separately. Serve with gluten free soy sauce, pickled sushi ginger and wasabi.
Notes
*Sushi grade fish has been frozen and is safe to eat raw. Use tuna or salmon in this recipe, substitute smoked salmon if you prefer.