Step 1

Prepare a dipping water-vinegar solution to dip your hand with while working to prevent sticking. Use a 1:4 ratio (1 Tbsp rice vinegar to 4 Tbsp water).

Step 2

Cook, season and prepare sushi rice, if you need more instruction, take a look at the guide on cooking sushi rice. We need about 1/2 cup cooked sushi rice for every roll.

Step 3

Prepare the work area, preferably leaving your bamboo mat on a flat surface like counter or cutting board. Have plastic wrap available if you want to invert the roll.

Step 4

Cut sashimi in to 1/2 x 1/2  x 4 inches sticks.

Step 5

Fold a piece of nori in half, carefully tear along the folding line.

Step 6

Lay the half nori on top of bamboo mat over a flat surface.

Step 7

Spread 1/2 cup of seasoned sushi rice over nori leaving about 1/2 to 1 inch empty on the farther end.

Step 8

Now arrange a fish stick or any other topping on top.

Step 9

Carefully lift, tuck and roll. Apply pressure over bamboo mat a few time to hold the roll into shape.

Step 10

Repeat for other hosomaki rolls.

Step 11

Use a sharp knife to cut. You might need some damp cloth to wipe the knife off in between..

Step 12

Enjoy as is or serve with pickle ginger and some hot wasabi.