Seafood Ehomaki (Lucky Fat Sushi Rolls). Also known as the lucky direction sushi, ehomaki is a sushi roll consisting of nori seaweed, vinegared rice, and seven different fillings, each representing one god of fortune. The most popular theory about the origin of ehomaki claims that it was invented by the merchants in Osaka (Kansai) in. This ehomaki Japanese maki sushi recipe will take your sushi rolls to a new level.

Increase proportionately according to the number you want to make. lightly coated with mayo (because I don't think french fries would work in a sushi roll:) -smoked salmon or steamed shrimp ( Pittsburgh's loves seafood). In recent years, this sushi roll is popular not just in Kansai but throughout all of Japan and the number of people making their own ehomaki from their favorite. Ehōmaki is a type of rolled sushi said to be packed with good luck. You can cook Seafood Ehomaki (Lucky Fat Sushi Rolls) using 12 ingredients and 6 steps. Here is how you cook it.

Ingredients of Seafood Ehomaki (Lucky Fat Sushi Rolls)

Prepare 1 of Cooked white rice 4 to 5 rice cooker cups (1320 to 1650 grams cooked, using 720 ml to 900 ml uncooked raw rice).
It's 10 cm of Kombu.
It's 2 tbsp of Sake.
Prepare 3 of to 5 tablespoons ○ Sugar.
Prepare 1 tsp of ○ Salt.
It's 1 dash of over 100 ml ○ Vinegar.
It's 5 of to 7 sheets, nori seaweed.
Prepare 200 grams of Sashimi grade tuna.
Prepare 120 grams of Salmon (smoked or sashimi grade).
Prepare 150 grams of Squid (sashimi grade).
Prepare 5/8 of Cucumber.
Prepare 50 grams of Shredded egg crepes (or Japanese atsuyaki thick omlette or dashimaki rolled omlette).

We try our hand at rolling this relatively recent addition to the setsubun tradition. Typically this sushi place makes their rolls inside-out style, but she asked the sushi chefs to do ours ehomaki style with the nori on the outside. All of the sushi chefs were smiling to themselves as they heard the order being called out. A couple of other waitresses stopped by to chat with us about.

Seafood Ehomaki (Lucky Fat Sushi Rolls) instructions

I use a handy fat sushi roll mold that I bought at a 100 yen shop, but you can also use a sushi mat. After rinsing the rice, I strain it and let it sit for 30 minutes. Then, I make small cuts on both sides of the konbu, add it to the rice together with sake, and then cook the rice. Next, I mix in the seasoned rice vinegar and cool off the rice with a hand-held fan. Finally, I put a damp cloth over the rice..
The next step is to gather the filling ingredients. Shredded egg crepes, cucumbers, squid, salmon (either cheap smoked salmon or sashimi), and fresh, sashimi grade tuna. This will complete your color palatte of yellow, green, white, orange and red. Aside from the shredded egg crepe, all the ingredients should be cut lengthwise. For adults, use squid or salmon, together with a touch of wasabi..
Wet the inner surface of the mold each time with water. Fill the mold with sushi rice, lay a 1/2 sheet of sushi nori in the center, arrange the fillers inside the nori, taking care to balance the colors, and seal the nori around fillers. Fill the rest of the mold with sushi rice and press the cover on..
Drop the contents onto a sheet of sushi nori and roll to create an instant futomaki fat sushi roll! Even after making 5 rolls, a small bowl of sushi rice is left over. You can use that to make a mini Tekkadon (sushi rice topped with thin-sliced raw tuna sashimi) or Nattodon (sushi rice topped with fermented soy beans)..
Cut them to serve. If you want to use less rice, just add more ingredients, if you please..
Since my eldest son loves any kind of sashimi tuna, I fill these with plenty of tuna..

See recipes for Seafood Ehomaki (Lucky Fat Sushi Rolls) too. People usually eat the ehomaki while facing eho (恵方), which is the direction considered to be auspicious that year. This year, the eho was Ingredients There are seven ingredients considered to be lucky, but nowadays you can add any ingredients for ehomaki. If you love fresh raw fish, you can. Ehōmaki (恵方巻, "lucky direction roll") is a roll composed of seven ingredients considered to be lucky.