Step 1

Gather all the ingredients. Please note that cook time does not include time for cooking rice as it varies depending on device/method you use to cook rice. You will need a bamboo sushi mat.

Step 2

1 rice cooker cup (180 ml) will make 2 rice cooker cups of cooked rice. For this recipe, 2 cups of uncooked rice (4 cups of cooked rice) will make 10 Hosomaki (thin sushi rolls).

Step 3

Follow detailed step-by-step instructions. Cover the sushi rice and the completed rolls with a damp cloth/plastic wrap at all times to prevent from drying.

Step 4

Cut both ends of the cucumber. Then cut in half lengthwise and cut again in half so you now have 4 strips. Remove the seeds with knife and cut in half lengthwise again. You should end up with 8 cucumber strips.

Step 5

Cut the tuna into ¼- ½” slices and then cut into ¼- ½” thick long strips.

Step 6

Take out the natto from the container and season with soy sauce or seasoning that came with the package. Mix everything up until it’s slimy and bubbly.

Step 7

Make vinegared hand-dipping water (Tezu) by combining ¼ cup water and 1 Tbsp rice vinegar in a small bowl. Applying this water to your hands prevents rice from sticking to your hands.

Step 8

Cut nori in half. Even though it may look it, Nori sheets are not perfect square; therefore cut the longer side of rectangular in half. Also, nori gets stale easily, so store unused nori in an air-tight bag and take out only as much as you need.

Step 9

Place the sushi mat on a working surface. The bamboo strings should go sideways so you can roll them up. And put the nori half sheet on the bamboo mat, with one of nori’s long side close to the back edge of the mat. Leave about 3-4 slats visible on the side nearest to you. The shiny side of nori should face DOWN.

Step 10

Moisten your hand before you touch sushi rice.

Step 11

Scoop a scant ½ cup of sushi rice into your hand. My trick is to use a ½ cup measuring cup. That way the amount of rice for each roll is the same and the rolls will be equal size. Make sure to wet the measuring cup so the rice wont’ stick. I know, this is not a “proper” way, but until you can grab a perfect amount of rice each time, this trick will do!

Step 12

Place the sushi rice on the left center of nori. Now spread the rice across the nori, leaving a 1” space along the top edge of the nori. Use your right hand to spread the rice toward the right and use your left fingers to keep the rice away from the 1” space on the top of the nori.

Step 13

Spread the rice evenly with both fingers, still keeping the 1” space on the top. Wet your fingers in dipping water if rice starts to stick to your fingers.

Step 14

Place the filling (tuna, cucumber, natto) at the middle of rice. If your tuna or cucumber is a bit too short, add extra pieces on the end. Hold the filling down using your fingers.

Step 15

With one swift movement, roll the sushi over the filling and land right where the edge of the rice is (see you still see the 1”nori space after rolling).

Step 16

Don’t move the sushi mat yet and gently shape and tighten the roll with your fingers from outside of the mat. Shape the sushi roll into square (or round). Then finally lift the sushi mat and rotate the roll once to seal the edge of nori. Again gently squeeze and tighten the roll with your fingers.

Step 17

To cut a sushi roll, wet your knife with a damp towel and cut the roll in half first. You should “push then pull” the knife while cutting through the sushi. Wet the knife again and cut each half roll into 3 pieces. Serve with soy sauce, wasabi, and pickled ginger.

Step 18

Sushi rolls should be consumed right away, but they can be stored in the refrigerator for up to 24 hours. I highly recommend keeping them in an airtight container or a plate wrapped tightly with plastic and then wrap around the container/plate with a thick kitchen towel so the food stay safe in a cool environment but rice doesn't get hard from cold air in the refrigerator.