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Eho-maki (Sushi Roll)

Culture

UpdateJanuary 17, 2019
ReleaseJanuary 17, 2019

Ingredients


Roasted seaweed sheet
Cooked rice
Sushi vinegar
Atsuyaki tamago (Japanese thick omelet)
Boiled seasoned kanpyo (dried gourd shavings)
Sakura denbu (sweet-salty, fluffy pink flaked fish)
Cucumber
Shrimp
Mitsuba leaves
Tsukemono Japanese pickles (nozawana or hakusai)
Makisu


Directions

1

Put sushi vinegar in the cooked rice and mix

2

Cut the ingredients (atsuyaki tamago, boiled seasoned kanpyo, sakura denbu, cucumber, shrimp, mitsuba leaves and tsukemono) into slices

3

Place the roasted seaweed sheet on makisu (shiny surface downward). Spread vinegared rice with wet hands.

4

Make a dent in the center of vinegared rice and put on the ingredients (atsuyaki tamago, boiled seasoned kanpyo, sakura denbu, cucumber, shrimp, mitsuba leaves and tsukemono)

5

When rolling the sushi, press the ingredients by fingers and roll the makisu in order to make the front side of vinegared rice meat with the other side

6

When finish rolling, tighten it with makisu

Japanese Liquid Measures:

1 cup = 200ml = 6.76 fl oz
1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz