Recipe: Ehomaki, the traditional futomaki for Setsubun

Step 1:
Make vinegared sushi rice. Rinse sushi rice under cold water in a large container. Wash the rice 3 to 4 times until the rinsing water becomes clear. Drain the rice and put it in a thick-bottomed pan with 260 mL of water. Cover the pan and bring it to a boil. When the water boils, reduce the heat and let it simmer for 10 to 12 minutes. Finally, turn off the heat and leave the rice in the water for 10 minutes with the lid closed. Transfer the rice to a large bowl and gradually pour 40ml of all-in-one sushi seasoning. Mix well. 

Step 2:
Prepare the filling. You can choose ingredients like tuna, salmon, avocado, etc. (sliced) or more traditional items like cucumber, simmered shiitake mushrooms, Japanese omelette, kanpyo. 

Simmered Shiitake Mushrooms:  
Soak 8 dried shiitake mushrooms ideally the day before or a few hours before cooking. Drain and boil with the soaking water, 3 tablespoons of sake, 2 tablespoons of m in, 2 tablespoons of soy sauce until the mushrooms absorb the juice. Cut them in slices.  

Japanese Omelette:  
Beat 2 eggs and add a tsp of  of mirin. Cook in a thin layer in a heated pan with oil. Cut into slices. 

Sliced Gourd:  
Take some pre-seasoned gourd slices. 

Cucumber:
Slice the cucumber. 

Step 3:
Place a sheet of plastic wrap on the bamboo mat to prevent it from getting damaged. 

Step 4:
Place the nori seaweed on the plastic wrap widthwise. 

Step 5:
Spread a thin layer of rice, leaving a 2 cm space at the top of the sheet. Place the ingredients of your choice (cucumber slices, omelette, gourd slices, simmered shiitake mushrooms, etc.) on the bottom edge of the sheet. 

Step 6:
Carefully roll the mat to enclose the filling. Then, lift the top of the mat with the plastic wrap to roll the sushi by gently pressing. 

Step 7:
Moisten the free edge to close the roll more easily. 

Step 8:
Eat the ehomaki in the right direction, all at once, to attract good fortune.

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