Ehoumaki
Ingredients
-
4
sheets
seaweed nori
-
4.5
cups
sushi rice
-
1
rolled egg
tamagoyaki
-
⅓
packet
Kanpyo
-
1
cup
dried shiitake mushrooms
-
2
tablespoons
sugar
-
2
tablespoons
sake
-
2
tablespoons
soy sauce
-
½
cucumber
-
1
bunch
Mitsuba
-
8
pieces
imitation crab meat (kanikama)
Instructions
- Prepare the sushi rice according to the recipe.
- Soak the mushrooms and Kanpyo in separate bowls of water.
- While soaking, prepare the Mitsuba, egg, and cucumber; cut the cucumber into sticks.
- Wash and parboil Mitsuba leaves, then drain and cool them.
- Prepare the tamagoyaki and cut it into sticks.
- Squeeze excess water from the mushrooms and slice them thinly.
- Squeeze excess water from the Kanpyo and cut it to match the nori sheet length.
- In a saucepan, combine mushroom soaking water, sugar, sake, and soy sauce; add mushrooms, Kanpyo, and carrots, then simmer until soft.
- Lay a nori sheet on a sushi mat, spread rice on top, leaving a gap at one edge.
- Line up the fillings in the center of the rice without layering them.
- Wet the edge of the nori, roll tightly, and do not cut the sushi roll.
Nutrition Facts (estimated)
Servings
4
Calories
456
Total fat
2g
Total carbohydrates
82g
Total protein
13g
Sodium
988mg
Cholesterol
3mg
You might also like