Hosomaki

Method

1. Wash the Japanese rice under cold water and soak it in water for 30 minutes.
2. Drain the rice well and place it in a pot with an equal amount of water. Cover, bring to a boil, then lower the heat and cook for 15 minutes. Turn off the heat and let it rest, covered, for 15 minutes.
3. In a small bowl, mix rice vinegar, sugar, and salt until dissolved to make the sushi seasoning.
4. Transfer the cooked rice to a hangiri (or a large wooden bowl). While fanning, pour the seasoning over the rice and mix with a cutting motion to combine evenly.
5. Cut a sheet of nori in half and place it on a bamboo mat. Spread a thin layer of rice over the nori, leaving a 1 cm border at the top edge.
6. For the first roll, place strips of takuan (pickled daikon) and sushi-grade tuna in the center. For the second roll, place strips of grilled eel (unagi) and cucumber.
7. Using the bamboo mat, roll the nori tightly, moistening the border to seal.
8. Slice each roll into bite-sized pieces and serve.