Hosomaki is a style of rolling sushi that has the seaweed on the outside and typically has just one (sometimes two) ingredient inside. It’s considered a more basic and beginner friendly sushi that everyone can enjoy. But out of all the different types of hosomaki, I would have to say that negihama is one of my all-time favorites, that and negitoro, which is fatty tuna mixed in with diced green onions.
I mean what is there not to love? The rich and buttery flavor of the hamachi balanced by the fresh and slightly pungent, peppery taste of the green onions. And also, the smooth, tender and delicate texture of hamachi mixed in with the crunchiness of the thin sliced green onions. It’s a match made in heaven! Same thing goes for negitoro but hamachi is much more affordable and readily available.
And once you learn how to make the negihama mix, you can easily use it for other types of sushi like temaki, gunkanmaki, and uramaki. This is definitely one that you won’t regret learning how to make!


🍣 WHAT'S IN THIS VIDEO:
00:00 Intro
00:41 Ingredients
02:06 Preparation
03:54 Rolling Negihama
06:51 Cutting
07:35 Plating


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🍣 ABOUT THE SUSHI MAN:
Jun Nakajima, CHEF AND FOUNDER

Raised in a restaurant household, Jun's love for food began at a very early age. His parents have owned and operated a Japanese restaurant for over 30 years where he practiced and honed his culinary skills.

Somewhat forced upon, he was taught the art of sushi making in his teenage years. He quickly fell in love not only with the art but the endless opportunities that came with it.

He has traveled around the globe to try different styles of sushi, most importantly to Japan.

After college, Jun had taken an opportunity to live in the motherland of sushi, working for something completely outside the culinary field. In those two years his appreciation of the culture, people, history and food deepened.

He became addicted to the food scene and found himself traveling from one end of the island to the other, eating and drinking some of the best foods and drinks he's ever had. This experience became the seed which eventually bloomed to become The Sushi Man.