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5.0 from 9 votes

Ehoumaki 恵方巻き

Japanese cerebrate the beginning of spring by eating Ehoumaki sushi rolls. Ehoumaki sushi roll recipe with step by step photos and tips to roll perfectly.

Prep Time
10 mins
Cook Time
10 mins
Total Time
10 mins
Servings: 4
Calories: 456 kcal
Course: Main Course
Cuisine: Japanese

Ingredients

  • 4 seaweed nori sheets
  • 4.5 cups of sushi rice *1
  • 1 rolled egg tamagoyaki *2
  • 1/3 packet Kanpyo *3
  • 1 cup dried shiitake mushrooms
  • 2 tbs sugar
  • 2 tbs sake
  • 2 tbs soy sauce
  • 1/2 cucumber
  • 1 banch mitsuba
  • 8 imitation crab meat(kanikama)

Instructions

    Cup of Yum
  1. Prepare the sushi rice by following the recipe link in recipe notes *1.
  2. Soak the mushrooms in a bowl with 1 cup of water. Soak Kanpyo in a separate bow with 1 cups of water.
  3. While the mushrooms are soaking, prepare the mitsuba, egg, and cucumber.
  4. Cut the cucumber into long sticks and set aside.
  5. Wash and parboil Mitsuba leaves, drain the cooking water and place Mitsuba leaves in a bowl of cold water. Squeeze out excess water and set it aside. 
  6. Prepare the tamagoyaki by following the steps in the recipe link then cut into long sticks. *2
  7. Squeeze out the excess water from the mushrooms into a bowl (save the water) and slice them thinly.
  8. Squeeze out the excess water out of the Kanpyo and cut them in same length of nori sheets.
  9. Put 100ml of the water that the mushroom soaked in and 2 tbs of sugar, 2 tbs sake, and 2 tbs of soy sauce into a saucepan.
  10. Put the sliced mushrooms, Kanpyo and carrots into the sauce pan and bring it to boil then reduce the heat to low and allow it to simmer until the most of the liquid has reduced and the carrots are soft.
  11. Remove from heat and allow to cool down before putting into the sushi roll.
  12. Lay a seaweed sheet onto a sushi mat and place 1.5 cup rice on top and spread it out about 5mm thick leaving 3cm(1.2 inch) gap at the one edge of nori sheet.
  13. Lay out the fillings in the centre of the sushi rice. Do not layer them on top of each other fillings, rather line them up. *4
  14. Place a little water on to the larger edge of the seaweed then roll the other side towards it and press down on the fillings as you roll then squeeze tightly.
  15. Repeat for the remaining amount of rice and fillings.
  16. Do not cut the sushi roll. Eat as a whole sushi roll without talking. 

Notes

  • *1 How to make Perfect sushi rice, check here.
  • *2 How to make Tamagoyaki, check here.
  • *3 More about Kanpyo check here .
  • *4 How to make sushi roll perfectly check Makizushi (futomaki)
  • *5 Prep time/Cook time does not include cooking the rice as everyone's rice cookers vary on time.
  • *6 Nutritional fact are per sushi roll. 
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Nutrition Information

Calories 456kcal (23%) Carbohydrates 82g (27%) Protein 13g (26%) Fat 2g (3%) Saturated Fat 0g (0%) Polyunsaturated Fat 0g Monounsaturated Fat 0g Cholesterol 3mg (1%) Sodium 988mg (41%) Potassium 248mg (7%) Fiber 3g (12%) Sugar 12g (24%) Vitamin A 25IU (1%) Vitamin C 1.7mg (2%) Calcium 16mg (2%) Iron 1.7mg (9%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 456

% Daily Value*

Calories 456kcal 23%
Carbohydrates 82g 27%
Protein 13g 26%
Fat 2g 3%
Saturated Fat 0g 0%
Polyunsaturated Fat 0g 0%
Monounsaturated Fat 0g 0%
Cholesterol 3mg 1%
Sodium 988mg 41%
Potassium 248mg 5%
Fiber 3g 12%
Sugar 12g 24%
Vitamin A 25IU 1%
Vitamin C 1.7mg 2%
Calcium 16mg 2%
Iron 1.7mg 9%

* Percent Daily Values are based on a 2,000 calorie diet.