Pickle Hosomaki

48 pieces

Ingredients

• 375 ml (1 ½ cups) uncooked sushi rice (Calrose rice)

• 60 ml (¼ cup) rice vinegar

• 30 ml (2 tbsp) granulated sugar

• 5 ml (1 tsp) table salt

• 3 large sweet pickles, cut into julienne strips

• 4 sheets sushi nori, cut in half lengthwise

• 125 ml (½ cup) spicy pickle mayonnaise

• 45 ml (3 tbsp) soy sauce

Preparation

1. Place the rice in a large bowl and cover with cold water. Using a wooden spoon, gently stir the rice until the water becomes cloudy, then drain. Repeat this step four to five times, or until the water remains completely clear. Drain again.

2. In a saucepan, cook the rice according to the package instructions.

3. In a bowl, combine the rice vinegar, sugar, and salt. Microwave for about 30 seconds, or until the sugar is completely dissolved.

4. Using a rice paddle, add the seasoned rice vinegar mixture to the cooked rice in the saucepan. Gently mix, taking care not to crush the rice. Let the rice cool to room temperature, stirring regularly.

5. Place half a sheet of nori on a bamboo sushi mat, rough side facing up. Wet your hands with a little water, then take a small amount of rice. Spread the rice evenly over the entire nori sheet, leaving a 1 cm (⅜-inch) border at the top. Avoid using too much rice—a thin layer through which the nori remains slightly visible is sufficient.

6. Place a few julienne strips of pickle across the centre of the sheet, being careful not to overfill it. Starting from the bottom, begin rolling the nori. When the bottom edge of the nori meets the rice, use the bamboo mat to firmly tighten the roll. Moisten the rice-free border of the nori with a little water, then finish rolling.

7. Cut each roll into 6 equal pieces. Wipe the knife blade with a damp cloth between each cut.

8. Whisk the spicy pickle mayonnaise with the soy sauce until smooth and well combined. Serve the hosomaki with the homemade dipping sauce.