EHO MAKI

April 1, 2019

EHO MAKI is sushi taken up a notch! Eaten on the night of Setsubun, this single sushi roll packs a hearty filling of seven ingredients, representing the seven gods of happiness. For an eho maki, it is considered bad luck to cut the roll but, if it is too big to eat, you can cut into pieces and serve with a side of soy sauce, ginger, or wasabi.

  • Prep: 25 mins
  • Cook: 1 hr 15 mins

Ingredients

1 cup of Sushi Rice

1 ¼ cups of water

2 sheets Nori Seaweed

2 tbs Soy Sauce

FILLINGS (Can be made vegan by using vegan meat alternatives)

1 Mini Cucumber or 8 Jullian cucumber slices

Crabsticks (Optional)

½ Ripened Avocado

8 Julienne Carrot Slices

Tamagoyaki (Japanese Egg Omelette)

2 Strips of Kanpyo (Dried Gourd)

2 Dried Shiitake Mushroom Caps

TAMAGOYAKI (Japanese Egg Omelet)

4 Eggs

2 tsp Sugar

1 tsp Soy Sauce

Oil for Cooking

Directions

PART ONE: HOW TO PREPARE SUSHI RICE

1Rinse rice until the water runs clear, this removes the starch from the rice.

2Soak rice in water for 10 -15 mins then strain.

3Place 1 ¼ cups of water in a medium saucepan and bring to a boil.

4Add strained rice to pot, and bring back to a boil. Cover pot, reduce the heat to low, and cook for 25 minutes.

5(Optional) Once cooked transfer rice to a larger bowl to cool and add 1 tsp of Rice wine vinegar and fluff rice to cool.

PART TWO: HOW TO PREPARE TAMAGOYAKI (JAPANESE EGG OMELET)

1Crack eggs in a medium bowl.

2Add sugar and soy sauce (Optional: add dashi stock)

3Beat mixture until well combined.

4Heat oil in a small nonstick pan, add the egg mixture to create a thin layer. Slowly roll, or fold, the egg omelet to make a thinly rolled omelet.

5Repeat- pour egg layer in pan and roll new layer, then roll layer on existing omelet.

6Remove from pan and allow it to cool. Cut it into long sticks.

PART THREE: HOW TO PREPARE SHITAKI MUSHROOMS & DRIED GOURD (KAMPYO)

1In a small pot add dried mushrooms caps, Kampyo, 2 tsp of soy sauce, add water to cover, and boil for 15- 20 mins until tender. Let sit for an additional 20 mins.

2Drain and cool, remove the stems from mushrooms caps and set both mushrooms and the dried gourd (kampyo) aside.

PART FOUR: TIME TO ASSEMBLE YOUR EHO MAKI!

1Spread sushi rice evenly over the nori, leaving about a ½ inch uncovered at opposite ends. This will help seal the roll.

2HERE'S A TIP: Use cling wrap over your sushi mat to keep it clean.

3Dip hands in rice vinegar and water to prevent rice from sticking to your fingers when handling

4Place your ingredients horizontally in a line on top of the rice one by one. On the closest end pick up the rolling mat with your thumbs underneath the mat and begin to roll. Using your fingers tightly,

5press and pull back toward you to tighten roll and release the mat. Repeat until you reach the end of the roll. With your fingertip place water on the ½ in tab to seal the roll.

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