In the last decade, we have been literally surrounded by the sushi phenomenon. Wherever you go, whether in small or large centers, it is now very easy to find Japanese or Chinese restaurants offering various sushi dishes, ranging from simple preparations to more elaborate ones.
The osomaki, the subject of this recipe, were personally my first approach to the world of sushi. I remember about fifteen years ago, a friend convinced me to go to a sushi bar to try it, and I, very skeptical, agreed. Arriving at the restaurant, my friend ordered some dishes, including these particular rolls dark on the outside, which I tasted first.
Honestly, at first, I wasn’t very convinced but later we returned to the place a few weeks later, and I started to develop a certain appreciation that has grown exponentially over time.
With this recipe, I will try to illustrate all the various steps useful for making them at home. In this case, we have tuna and cucumber osomaki made, of course, with gohan rice wrapped inside nori seaweed sheets. A good alternative even for those who do not have a good relationship with raw fish.
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- Difficulty: Medium
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 1 Hour
- Portions: 2 rolls
- Cooking methods: Steam
- Cuisine: Japanese
Ingredients
- 1/2 cup sushi rice or originario rice
- 3/4 cup water
- 1 tbsp sushi seasoning
- 1 canned tuna
- 1 cucumber
- 2 sheets nori seaweed
- to taste pickled ginger
- to taste wasabi
- to taste soy sauce
Tools
To prepare the tuna and cucumber osomaki
- Bamboo mat
- Knife
- Plastic wrap
- Bowl
- Pot
Steps
To prepare the tuna and cucumber osomaki
First, put the rice in a bowl and rinse it repeatedly under running water
Subsequently, when the water is clear, drain the rice and let it rest for at least 20 minutes
Then, pour the rice into a pot and cover it with water
At this point, make sure the rice is evenly spread on the bottom of the pot
Continue by placing the pot on the heat, covering with a lid, and bringing to a boil for about a minute. Then lower the heat to the minimum possible and set a timer for 15 minutes
When the time is up, check that all the water has been absorbed by the rice and turn off the heat, leaving it for another 10 minutes without ever removing the lid
In the meantime, cut the cucumber into strips and drain the tuna, removing excess oil
Once the 10 minutes of rest have passed, move the rice to a large bowl, season with sushi seasoning, and finally mix gently. When cooled, the rice should be sticky
For the next step, take the mat, preferably lined with plastic wrap, and place 1/2 sheet of nori seaweed on it
Now wet your hands, take the rice, and create an even layer on the seaweed, leaving about 3/4 inch free along the long side
Place the cucumber strips and tuna in the center along the entire length of the sheet
Roll up by taking the mat from the initial part and bring the edge of the seaweed to cover the ingredients
Finish closing the roll by rolling it to the end of the sheet and compress with the mat
Cut the roll with a sharp and wet knife
As the final step, serve and accompany with ginger, wasabi, and soy sauce. You can also create a sauce with mayonnaise and sweet and sour to put on the osomaki
Tip!
During the cutting, remember to clean the knife and wet it constantly to prevent the rice from sticking to the blade. Another heartfelt tip is to watch my video at this link to have a clearer idea of the various steps.
