Made some hosomaki for lunch today

4 comments

1. Had to do a double take for a sec

2. I read this as homoseki

3. Tips … since you are using saku frozen block .. try to thaw and dry it longer than 24 hours so all the water is out and the color of tuna be more red

4. We call it Tekka maki (鉄火巻) when the center is tuna. Look great!