Ehoumaki 恵方巻き

Method9 steps · about 10 min

1. 1

   Step 1: Have the 4.5 cups of cooked, seasoned sushi rice (4.5 cups) ready and cooled to room temperature. Rice preparation is a separate recipe and is excluded from this assembly-time estimate.

   Uses 4.5 cups cooked seasoned sushi rice

2. 2

   Step 2: Prepare the seven fillings: wash the shiso leaves (12), and cut the cooked tamagoyaki, cucumber (1/2), imitation crab, tuna (4 strips) suitable for raw sushi, squid (4 strips) suitable for raw sushi and cooked grilled eel into uniform long, thin portions. Divide every filling into four equal portions for the four rolls.

   Uses 12 shiso leaves · 1 rolled egg tamagoyaki *2 · 1/2 cucumber · 8 imitation crab meat (kanikama) · 4 strips of sashimi grade tuna · 4 strips of sashimi grade squid · 4 strips of grilled unagi eel

3. 3

   Step 3: Place a bamboo mat on a clean, flat surface.

4. 4

   Step 4: Put a full sheet of nori on the bamboo mat, shiny side down.

   Uses One full nori sheet

5. 5

   Step 5: Spread one-quarter of the prepared sushi rice (1⅛ cups) over the first nori sheet, about 5 mm thick, leaving a 3 cm (1.2 inch) strip uncovered at one edge.

   Uses First nori sheet on mat · 1⅛ cups cooked seasoned rice, one-quarter of the 4.5-cup total

   
6. 6

   Step 6: Lay one-quarter of each of the seven prepared fillings next to one another across the centre of the rice. This includes three shiso leaves, one-quarter of the tamagoyaki and cucumber, two crab sticks, and one strip each of tuna, squid and grilled eel. Do not stack the fillings on top of one another.

   Uses Nori with first rice layer · One-quarter of all seven prepared fillings

7. 7

   Step 7: Place a little water or vinegar on to the larger edge of the seaweed then roll the other side towards it and press down on the fillings as you roll then squeeze tightly.

   Uses Filled first sushi roll · A little sealing water

   
8. 8

   Step 8: Repeat with the remaining three nori sheets, rice and fillings to make three more rolls, allocating 1⅛ cups rice and one-quarter of each filling to each roll. Let the sealed rolls rest briefly so the nori settles.

   Uses First sealed sushi roll · Remaining three nori sheets · Remaining prepared sushi rice · Remaining three-quarters of all seven fillings · Remaining sealing water as needed

9. 9

   Step 9: Do not cut the sushi roll. Eat as a whole sushi roll without talking while facing this year's lucky direction.

   Uses All four completed ehoumaki rolls