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Holding a trio of oshinko maki sushi with hands.
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Oshinko Roll (Japanese Pickle Sushi)

Elevate your sushi game with these simple homemade Oshinko Rolls, a traditional delight combining tangy pickled vegetables and sushi rice in a beautifully crafted hosomaki roll.
Course Appetizer, Main Course
Cuisine Japanese
Keyword sushi, sushi roll
Level Intermediate
Main Ingredient Rice
Diet Dairy-Free, Gluten-Free, Low-Fat, Pescatarian, Vegan, Vegetarian
Prep Time 20 minutes
Total Time 20 minutes
Servings 9 rolls
Calories 81kcal
Author Marc Matsumoto

Equipment

Ingredients

Grams + US Cups - US Standard

Instructions

  • Prepare 1 batch seasoned sushi rice.
    1 batch seasoned sushi rice
  • Cut 350 grams Japanese pickles into sticks that are ⅓-inch in diameter.
    350 grams Japanese pickles
    Cutting takuan pickles into sticks for oshinko rolls.
  • Or, if your pickles are smaller, you can mince them up.
    Mincing Japanese pickles for oshinko maki.
  • Full sheets of nori are 7.5 x 8.25 inches. Stack 5 full sheets nori, and with the long edge facing you, cut the sheets in half with a sharp knife. Your half sheets should end up 7.5 x 4.125 inches in size.
    5 full sheets nori
    Half sheets of nori for hosomaki rolls.
  • Prepare a bowl of tezu by stirring 1 tablespoon rice vinegar into a small bowl of water.
    1 tablespoon rice vinegar
    Making a bowl of tezu or "hand vinegar" for rolling sushi.
  • Set your sushi mat on a clean work surface and place a half sheet of nori at the bottom edge of the mat with the rough side facing up.
  • Wet your hands with the tezu and grab a handful of your prepared sushi rice (~80 grams). Shape it into a cylinder.
    Grabbing a handful of sushi rice.
  • About ½-inch from the top edge of the nori, use one hand to slowly pull the cylinder of sushi rice from one side of the nori to the other while using your other hand to pat the rice down as you go so it stretches the cylinder across the surface of the nori.
    Spreading seasoned sushi rice on nori.
  • Now, use one hand to form a dam along one side of the nori and use the fingertips of your other hand to gently press the rice down towards the bottom edge of the nori, leaving a ¼-inch gap. You want to leave a small "speed bump" of rice along the top (see the next step for a clearer photo of this bump). Repeat on the other side and then the center.
    Spreading sushi rice on nori to make a hosomaki style roll.
  • Now, place your filling right up against the speed bump of sushi rice.
    Placing a stick of takuan pickle on a sushi roll.
  • Place your thumbs below the bottom edge of the sushi mat, and then flip the edge up and over the filling. The bottom border of nori should meet up with the speed bump of rice, allowing you to seal the roll shut.
    Rolling pickled vegetable sushi roll.
  • Unwrap the mat and pull it forward to coax the oshinko maki to roll onto the remaining flap of nori.
    Rolling oshinko maki.
  • Wrap the roll with the mat tightly and press evenly on the top and sides of the roll using your fingers and thumbs from the center to the sides to compress the rice and give the roll a square shape.
    Pressing a sushi roll into shape using a sushi mat.
  • To cut the roll, find the center and use a back-and-forth motion with a sharp knife while supporting the sides of the roll to cut it in half.
    Cutting a sushi roll in half.
  • Line the halves up and slice them in half again. Now, cut each half into quarters.
    Cutting hosomaki sushi rolls.

Video

Nutrition

Calories: 81kcal | Carbohydrates: 17g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 318mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 0.2mg