Hosomaki
細巻き · thin roll

1. Cucumber: start the cut at the tip, then one motion. Sticks 1 cm below the nori edge.
2. Make an oval with the rice, spread down with the left hand left to right, then spread down.
3. Rice to 90% up, one finger of bare nori at the top; a little extra rice just below that gap. Rice ~1 cm thick with a “little mountain” ridge; 3 mm at the edges.
4. First roll the mat bottom to top, leaving the gap, then another roll. Cylinder.
5. 1 roll → 6: cut in half, then thirds.

Related: Kanpyo · Rice