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1
Prepare the vinegared rice and place to one side.
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2
Cool the rice to room temperature - if it's too cold, it won't stick together well.
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3
Cut a sheet of seaweed crosswise into two.
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4
Place one half of the seaweed crosswise and shiny-side down on the surface of the bamboo rolling mat.
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5
The rolling mat must be dry and placed on a dry chopping board.
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6
Moisten your hands in vinegared water and make a ball our of half a cup pf prepared vinegared rice.
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7
Place this ball on the seaweed and spread it our carefully.
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8
Spread it gently, don't push it down onto the seaweed.
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9
Keep about 12 mm free of rice on the far end of the nori (to sea the roll).
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10
Place a dash of wasabi on your index finger and run your finger along the rice, from left to right, in a straight line.
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11
This line should be at the end closest to you (so that the filling remains central).
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12
Place the filling for your roll on top of the wasabi, and wet the exposed strip of nori (not covered with rice) with rice vinegar.
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13
Lift the front of the bamboo mat closest to you.
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14
Roll the hosomaki by pressing the sudare down firmly on the nori.
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15
The nori will stick to itself when the roll is complete.
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16
Shape the ends of the roll so that no rice will fall our and then let the roll rest for a minute or two.
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17
Moisten a sharp knife with vinegared water before cutting th roll into 4 or 6 neat pieces.
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18
Serve with wasabi paste, soy sauce and pickled ginger.
