Multicolor Hosomaki

Ready in 1.5 hours | 60 hosomaki

If you're tired of sushi made with traditional seaweed, try Sushi Mame Nori's colored soy sheets for a truly stunning, vibrant result. Here's the recipe for multicolored hosomaki, delicious to eat and beautiful to look at.

Ingredients

For the hosomaki

Preparation

Place the Arnaboldi sushi rice in a heavy-bottomed pot and fill it with running water. Drain the rice and rinse it thoroughly. Add two cups of water to the rice and let it rehydrate for 30 minutes. Cover the pot with a tight-fitting lid and bring the water to a boil. Reduce the heat and simmer over medium heat for about 15 minutes, covered. Turn off the heat, remove the lid, and let the rice rest for 5 minutes without stirring.

Transfer the still-warm rice to a large container and add the Arnaboldi rice vinegar . Fan the rice to cool it more quickly and stir gently until the rice reaches room temperature.

Take the Arnaboldi mame nori sushi sheets and place them on a sushi mat. Wet your hands with a vinegar-water solution and spread the rice evenly across the sheets, leaving about 1 cm of uncovered rice on the bottom and sides. Arrange the cream cheese in the center of the rice, then add the avocado, salmon, and surimi. Using your thumbs under the sushi mat and your other fingers to hold the filling, lift the mat to roll the sheets around the filling. Gently press the roll to compact the ingredients, then remove the mat and cut the roll in half, then into thirds.

The multicolored hosomaki are ready to be served with soy sauce, wasabi, ginger, or whatever other condiments you prefer!

Edited by "Paola D'Arrigo"

My name is Paola and I'm passionate about cooking, photography, lakes, mountains, and cats. In the kitchen, I love experimenting with new dishes and photographing them from every possible angle, then sharing them on my Instagram profile. Each shot tells the story of the love between me and my cooking.