🍣 Salmon (Sake Maki) Hosomaki
Hosomaki are thin sushi rolls with a single filling wrapped in seasoned rice and a sheet of nori. In this roll the filling is raw salmon, silky and rich, with its natural oiliness balancing the tangy rice. Each roll is cut into six bite-size pieces, served with pickled ginger and wasabi, and often ordered as a light starter or alongside other sushi.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 200 g sushi rice
- 240 ml water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- ½ tsp salt
- 2 sheets nori, halved
- 120 g sushi-grade salmon
Method
- Rinse the rice until the water runs clear, then cook it with the water and rest it covered for 10 minutes.
- Dissolve the sugar and salt in the vinegar and fold into the warm rice; let it cool to room temperature.
- Cut the sushi-grade salmon into long strips about 1 cm thick.
- Place a half nori sheet on a bamboo mat, spread a thin layer of rice over it, leaving 1 cm free at the top edge.
- Lay the filling in a line across the middle and roll tightly with the mat.
- Cut each roll into 6 pieces with a wet knife and serve.
How to make it lighter
- Keep the rice layer thin; the rice carries most of the calories in each piece.
- Salmon adds protein, which makes a few pieces more satisfying than vegetable rolls alone.
- Count pieces: one roll of 6 pieces is a light portion; pair it with a salad rather than fried sides.
History
Rolled sushi (makizushi) developed in Japan during the Edo period, and thin single-filling rolls became a standard of sushi counters. Today hosomaki are sold everywhere from Japanese restaurants to supermarket counters worldwide.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Salmon (Sake Maki) Hosomaki and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →