Hosomaki is supposed to be the easiest roll type (excluding temaki) as it has very little fillings, but I find it perhaps the benchmark in rolling. The perfect roll has the ingredients exactly in the center of the roll and if possible, little rice. Making hosomaki makes me itch for larger rolls, or a large variety of them. I like the idea of having groups of various flavoured hosomaki as the colours and geometry aren’t hard to beat with their simplicity. They’re pretty cute too!
Top tier contents: nori tamagoyaki, kappa rolls (cucumber and sesame), crabstick and benishoga rolls, kombu no tsukudani rolls.
Bottom tier contents: soy and ginger simmered eggplant, nori tamagoyaki, spring onion bacon rolls, broccoli, soy sauce fish.