Hosomaki Recipe

Shihoko Ura | Chopstick Chronicles

Hosomaki is the easiest sushi you'll ever make. Great for a portable lunch or dinner!

Hosomaki Photo

Thin sushi rolls, called “hosomaki” in Japanese, are delicious and super convenient to eat. The bite sized pieces make eating sushi cleaner and easier. These are perfect to take for lunch, especially when you don’t have a lot of time and need to eat on the go!

You can also pack these hosomaki for children’s lunches, because they’re easy for them to eat and they’re a great change from a regular sandwich. You can even get the children to help you prepare them because they’re fun to make and fill with your favourite ingredients.

My favourite ingredients to put in these mini sushi rolls are cucumber, tuna, and pickled daikon. The tuna rolls are often made with sashimi tuna, rather than canned tuna, but I prefer the canned version, and this is also what you can often find at sushi shops.

Hosomaki Picture

In Japanese, the tuna rolls are called “tekka maki”, the cucumber rolls are called “kappa maki”, and the pickled daikon rolls are called “shinko maki”. These are the classic flavours of hosomaki, but you could also put egg or chicken as well.

Hosomaki Image

To make them small and thin you need to use smaller pieces of seaweed and put less rice than you would for regular sushi. I always like to order hosomaki when I go out to a sushi restaurant because they’re less messy and you can eat the whole piece in one go, unlike regular sushi rolls where you have to bite into it, which can make rice fall out everywhere. Hosomaki are also cleaner because you can properly eat them with chopsticks, so you don’t have to get the hands, nor the sushi, dirty. You can make these for lunch or dinner and serve with some miso soup and enjoy a delicious, simple, and homemade Japanese meal!

Hosomaki Pic

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Hosomaki Recipe

    3 Servings


  • 2 cups Sushi Rice, Prepared
  • 1 strip Japanese Pickled Daikon Radish
  • 1/2 Cucumber
  • 5-ounce can Tuna
  • 1/2 tablespoon Japanese Mayonnaise
  • 3 sheets Nori


  1. Prepare the sushi rice by following the recipe link.
  2. Cut the pickled daikon and cucumber into long sticks and set aside.
  3. Prepare the tuna by draining the liquid out of the tuna tin and scoop the tuna into a bowl. Add mayonnaise to the tuna and mix well.
  4. Lay a nori sheet onto a sushi mat and place 1/3 of sushi rice on top and spread it out about 5mm thick.
  5. Lay the fillings on the centre of the rice.
  6. Place a little water on to the larger edge of the seaweed then roll the other side towards it and press down on the fillings as you roll then squeeze tightly.
  7. Repeat for the remaining amount of rice and fillings.
  8. Cut the sushi roll into smaller sizes and serve!


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Related Recipes:
Japanese Cuisine Recipes, Sushi Recipes, Dinner Recipes, Lunch Recipes, Easy Dinner Recipes, Rice Recipes, Cucumber Recipes, Seafood Recipes
Recipe Yields:
3 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Shihoko Ura
Recipe Yields: 3 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Nutrition Facts

Servings Per Recipe 3

Amount Per Serving
Calories from Fat 25
Calories 194

% Daily Value*
Total Fat 3g
  Saturated Fat 0g
Sodium 19mg
Total Carbohydrate 38g
  Dietary Fiber 3g
  Sugars 1g
Protein 7g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
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