Sushi Roll (Eho-maki)

This is a kind of sushi. There are many types of sushi rolls and this is called “futo-maki”, a thick roll. There is a tradition to eat this “futo-maki” on February 3rd (the last day of winter) to pray for happiness, health, and safety. The “futo-maki” eaten on this day is called “eho-maki”.

“Futo-maki” is very flexible that you can use anything. This recipe is my favorite and you can change, remove, or add depending on your taste and availability.

Ingredients (for 6 rolls)
Nori (sea weed)　　　　　　　　　　　6pcs (uncut)
Tuna (raw)　　　　　　　　　　　　　100g
Rolled omelet　　　　　　　　　　　　2pcs
Sakura-denbu (pink shredded fish)　　　100g
Kanpyo　　　　　　　　　　　　　　　20g when dried
Cucumber　　　　　　　　　　　　　　1pc
Tobikko (Egg of flying fish)　　　　　　　50g
Kani-kama (fish cake with crab flavor)　　150g
Rice for sushi　　　　　　　　　　　　　1 recipe

How to cook
1. Prepare rice for sushi. Cut cucumber into six. Cut rolled omelet to sticks. Shred tuna fish or cut to long sticks. Marinate with some soya-bean sauce.
2. Place nori on a rolling mat. Spread rice. Spread sakura-denbu. Place cucumber, rolled omelet, kanpyo, tuna fish, and kani-kama. Sprinkle tobikko.
3. Make a sushi roll using the rolling mat. See picture.