Hosomaki

Recipes of Other Dishes

Japanese Cooking

Ingredients serves 4

• 3 nori (seaweed sheets), cut in half crosswise
• 4 cups shari (prepared sushi rice)

For the filling

• 14 oz salmon, cut into strips
• avocado, peeled and cut into strips
• ½ lb spinach, cooked and cut into strips
• 4 pieces kanikama (imitation crab meat), split in two lengthwise
• 2 tablespoons white sesame seeds
• 2 tablespoons masago (fish roe)
• Wasabi
• Soy sauce, and gari to accompany

Preparation

1 Place half a sheet of nori on the rolling mat, rough side up, and cover with a layer of prepared sushi rice, leaving a 4/5 inch margin at the far edge of the sheet. Place the fitting ingredients on edge closest to you. Roll the filling in the sheet, pressing tightly with your hands to keep the roll compact.

2 Make three rolls of each type: salmon and wasabi, spinach and white sesame seeds, and others with kanikama, avocado, and masago.

3 Slice the finished rolls into 6 pieces and serve 2 of each type per person.

Wine Pairing

Advice of Wine to combine

Suggest from Sommelier

A Gewürztraminer from Casablanca appears to be the vine of choice due to its aromatic intensity and favor versatility that adapt nicely to the variety of flavors that interact in this dish.