Eho-maki (Sushi Roll)
Culture

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 oz1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz