Sushi has become one of the most beloved cuisines across the globe. Among the many varieties of sushi, Hosomaki—a thin roll typically containing just one filling—offers a perfect introduction for those learning to make sushi at home. One of the most popular and simplest types is Hoso Tonno Maki, or Thin Tuna Roll. In this guide, we’ll explore the steps, ingredients, and techniques required to create this delicious sushi roll right in your kitchen.

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What is Hoso Tonno Maki?

In Japanese, “hoso” means “thin”, “maki” means “roll”, and “tonno” (from Italian) refers to “tuna”. So, Hoso Tonno Maki literally means “thin tuna roll”. In sushi terminology, this is a type of hosomaki, a narrow sushi roll wrapped in nori (seaweed) and typically filled with a single ingredient—in this case, raw tuna.

This roll is elegant in its simplicity. The subtle flavor of fresh tuna is complemented by the slightly vinegared rice and the umami of seaweed. It’s light, flavorful, and easy to eat—perfect as an appetizer or as part of a sushi platter

🍣 Sushi Hoso Tonno Maki Recipe (Step-by-Step Guide)

Japanese Thin Tuna Roll Sushi | Easy & Authentic

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📝 Ingredients

🍚 For Sushi Rice:

• 2 cups sushi rice (Japanese short-grain rice)

• 2 cups water

• ¼ cup rice vinegar

• 2 tbsp sugar

• 1 tsp salt

🐟 For the Roll:

• 150g sashimi-grade tuna (cut into thin strips)

• 4 sheets nori (dried seaweed)

• Wasabi paste (optional)

• Soy sauce (for dipping)

• Pickled ginger (for serving)

🧰 Equipment:

• Bamboo sushi mat (makisu)

• Sharp knife

• Plastic wrap (optional)

• Bowl of water (to wet hands and knife)

• Rice paddle or wooden spoon

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👨‍🍳 Step-by-Step Instructions

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🥣 Step 1: Wash the Sushi Rice

1. Place the sushi rice in a bowl and rinse with cold water.

2. Gently stir the rice with your hand and pour out the cloudy water.

3. Repeat rinsing 4–5 times until the water runs mostly clear.

4. Drain completely in a sieve.

5. 

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🔥 Step 2: Cook the Rice

1. Add the washed rice and 2 cups of water to a rice cooker or pot.

2. If using a pot, bring to a boil, then cover and reduce heat to low. Cook for 15 minutes.

3. Let it sit (covered) for 10 more minutes after cooking.

4. 

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🍶 Step 3: Make Sushi Vinegar

1. In a small pan, combine ¼ cup rice vinegar, 2 tbsp sugar, and 1 tsp salt.

2. Gently warm until the sugar dissolves (do not boil).

3. Set aside to cool.

4. 

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🍚 Step 4: Season the Rice

1. Transfer the cooked rice to a large bowl (ideally wooden or plastic, not metal).

2. Pour the sushi vinegar over the hot rice.

3. Gently fold the rice with a wooden spoon to mix, while fanning it to cool.

4. Cover the rice with a damp cloth and let it cool to room temperature.

5. 

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🐟 Step 5: Prepare the Tuna

1. Make sure your tuna is sashimi-grade and super fresh.

2. Slice the tuna into long, thin strips (1 cm thick, 10–15 cm long).

3. Keep the tuna refrigerated until you’re ready to roll.

4. 

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🧼 Step 6: Prepare Your Rolling Station

1. Wrap your bamboo sushi mat in plastic wrap to keep it clean.

2. Place a small bowl of water nearby (for wetting your hands and knife).

3. Put the shiny side of the nori sheet down on the ma

4.  

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🍥 Step 7: Add the Rice

1. Wet your fingers to prevent sticking.

2. Take a small handful of sushi rice (about ¾ cup).

3. Gently spread it over the bottom ¾ of the nori sheet, leaving the top 2 cm empty.

4. Press lightly so it’s even and thin—this is a hosomaki, a thin roll.

5. 

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🌶️ Step 8: Add Tuna (and Wasabi Optional)

1. Place a strip of tuna horizontally across the center of the rice.

2. If you like spicy sushi, add a thin line of wasabi under the tuna.

3. 

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🍣 Step 9: Roll the Sushi

1. Lift the edge of the mat closest to you.

2. Begin rolling the sushi firmly but gently, keeping the filling centered.

3. Roll until just before the exposed top edge.

4. Wet the top border of the nori slightly with water.

5. Finish the roll to seal.

6. 

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🔪 Step 10: Cut the Roll

1. Dip a sharp knife in water.

2. Cut the roll in half, then each half into 3 or 4 pieces (6–8 pieces total).

3. Clean the knife between cuts for smooth edges.

4. 

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🧾 Final Step: Serve!

1. Arrange your sushi pieces on a plate.

2. Serve with soy sauce, wasabi, and pickled ginger on the side.

3. Enjoy your homemade Hoso Tonno Maki sushi!

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🔁 Optional Variations

• Spicy Tuna Roll: Mix tuna with spicy mayo before rolling.

• Tuna & Avocado: Add a thin slice of avocado next to the tuna.

• Tuna with Cucumber: Add a thin stick of cucumber for crunch.

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✅ Tips for Success

• Use sashimi-grade tuna only for safety and flavor.

• Keep hands moist but not dripping when handling rice.

• Don’t overfill the roll. Hosomaki is supposed to be thin.

• Use a very sharp knife to cut clean slices.

• Practice makes perfect! Don’t worry if your first rolls aren’t perfect.