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3 ehomaki (lucky direction sushi rolls) on a bamboo platform with a box of soy beans, an oni mask and sushi oke filled with sushi rice in the background

Ehomaki (Lucky Direction Sushi Rolls)

5 from 5 votes
By Yuto Omura
https://sudachirecipes.com
Ehomaki is a thick sushi roll filled with seven delicious ingredients and eaten on Setsubun (February 3rd) every year to bring good luck! Celebrate this unique Japanese holiday with delicious homemade ehomaki!
Prep Time30 minutes
Cook Time20 minutes
Soaking time30 minutes
Total Time1 hour 20 minutes
Course Sushi and Sashimi
Cuisine Japanese
Servings 3 ehomaki
Prep Time: 30 minutes
Cook Time: 20 minutes
Soaking time: 30 minutes
Total Time: 1 hour 20 minutes
Course: Sushi and Sashimi
Cuisine: Japanese
Servings: 3 ehomaki

Equipment

Ingredients 
 

  • 300 g uncooked Japanese short-grain rice
  • 350 ml cold water
  • 2 tbsp rice vinegar
  • ½ tsp sugar
  • 1 tsp salt
  • 3 sheets sushi nori seaweed approx. 21cm x 19cm (8.27 inches x 7.48 inches)
  • 1 block Japanese rolled omelet tamagoyaki (dashimaki tamago)
  • 100 g Japanese or Persian cucumber(s) preferebly Japanese or Persian
  • 9 perilla (shiso) leaves shiso/ooba leaves
  • 6 imitation crab
  • 150 g sashimi grade tuna or salmon
  • 3 tbsp marinated salmon roe (ikura) ikura
  • 6 slices yellow pickled daikon takuan

Instructions 

Washing the rice

  • First, measure out 300 g uncooked Japanese short-grain rice. You can use kitchen scales to measure, or use 2 rice cooker cups.
    measuring rice on a scale in grams
  • Next, pour the rice into a sieve and place it over a large bowl. Pour cold water over the rice and wash. When the water becomes cloudy, drain and repeat twice more (3 times in total).
    gently washing rice in sieve over bowl of water
  • Fill the bowl once more, then cover and leave to soak for 30 minutes (1 hour in winter).
    soaking rice in a bowl of water
  • Once it's finished soaking, drain and leave to dry for 5 minutes.
    drying rice in a sieve
  • Transfer your rice to a rice cooker or a pot with a lid and add 350 ml cold water. Start your rice cooker or follow the steps below to cook rice on the stove.
    washed and dried rice in a pot with water

How to cook sushi rice on a stove

  • Place your pot on the stove and bring the water to a boil over a medium heat. Don't remove the lid at any point, listen for the boiling water. Once starts to boil, set a timer for 2 minutes.
    pot of rice with lid on stove
  • After 2 minutes, reduce the heat to medium-low and set a timer for 3 minutes. Reduce the heat to low and simmer for 5 minutes.
    pot of rice with lid on stove
  • Once 5 minutes are up, blast the heat on high for 10 seconds and then turn it off. Leave the rice to steam on the warm stove for 10 minutes. Don't be tempted to take off the lid or mix it until these 10 minutes are up.
    pot of rice with lid on stove
  • After 10 minutes, the rice is ready and can be transferred to a large mixing bowl. Wet the bowl slightly before putting the rice in, this will help prevent sticking. Gently mix, being careful not to crush the rice.
    completed sushi rice in a wooden sushi-oke

Seasoning

  • In a small bowl, mix 2 tbsp rice vinegar, ½ tsp sugar and 1 tsp salt until the salt and sugar are dissolved.
    Rice vinegar, salt and sugar mixed in a small glass bowl
  • Pour the vinegar mixture over the rice while it's still hot. Use a rice paddle to mix until evenly distributed, then spread the rice thinly to help it cool down faster. Cover with a damp tea towel to stop it from drying out.
    Pouring sushi vinegar mixture over warm rice

Fillings

  • Cut your choice of fillings into strips. If using 100 g Japanese or Persian cucumber(s), scrub the surface with salt, rinse and dry before cutting into strips (make sure some skin is on each piece).
    fillings to make ehomaki cut into strips on a wooden chopping board. From left to right: takuan pickles, cucumber, imitation crab, rolled omelette (dashimaki tamago), sashimi grade tuna
  • Position the nori rough-side up on a bamboo sushi mat, aligning the lines vertically. Keep a bowl of water nearby to wet your hands; this will help stop the rice from sticking.
    nori placed on a bamboo sushi rolling mat with the rough side facing up and the lines going vertically
  • Take 200g of rice and gently press it into a ball/cylinder shape. Place it in the top left corner, leaving a 1-inch gap at the top.
    200g of sushi rice placed in the top left corner of a sheet of nori leaving a slight border ready to spread
  • Spread the rice evenly over the surface, right up to the left and right edges. Leave a slight gap at the bottom and pinch the rice at the top to make a wall.
    rice spread on nori with border at the top
  • Add a small blob of wasabi and use your finger to spread it horizontally through the center of the rice (optional). Arrange the fillings on top.
    nori and rice with fillings placed in the center
  • If using Perilla leaves (or any kind of lettuce/leaves), lay them along the top of the fillings, this will help hold them in place.
    placing Perilla leaves over ehomaki fillings
  • Carefully lift the edge of the bamboo mat closest to you and fold it over the top of the fillings.
    rolling ehomaki
  • Continue to roll tightly until the far edges come into contact with one another, then lift the bamboo mat up slightly and seal your sushi roll using the gap at the top.
    rolling ehomaki with bamboo sushi mat
  • Wrap the whole roll in the mat and press tightly.
    rolling ehomaki with bamboo sushi mat
  • Unroll the mat and gently push any fillings back in each end.
    complete ehomaki on a bamboo sushi mat
  • Face the lucky direction for the year and enjoy! 
    close up of two hands holding ehomaki (lucky direction sushi rolls)

Notes

You can use different ingredient depending on your preference. See post above for more ideas.