Recipe of Quick Ehou-maki (Futomaki Sushi) for Setsubun

Ehou-maki (Futomaki Sushi) for Setsubun.

Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to prepare a special dish, ehou-maki (futomaki sushi) for setsubun. It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Ehou-maki (Futomaki Sushi) for Setsubun is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They're nice and they look fantastic. Ehou-maki (Futomaki Sushi) for Setsubun is something that I've loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can cook ehou-maki (futomaki sushi) for setsubun using 23 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Ehou-maki (Futomaki Sushi) for Setsubun:

1. {Prepare of [Others].
2. {Take of Cucumber.
3. {Make ready of to 40 grams Cream cheese.
4. {Take of Crab sticks.
5. {Take of to 2 leaves Lettuce leaves.
6. {Make ready of Black sesame seeds.
7. {Get of whole sheets Nori seaweed.
8. {Take of [Dashi-maki omelette].
9. {Take of Eggs.
10. {Prepare of Sugar.
11. {Take of Japanese dashi stock.
12. {Prepare of Soy sauce (usukuchi soy sauce if you have it).
13. {Make ready of [Sushi vinegar].
14. {Get of and 1/2 tablespoons Sugar.
15. {Get of Vinegar.
16. {Take of or less Salt (4 g).
17. {Make ready of [Dried bonito flakes with soy sauce].
18. {Take of packets of bonito flakes (3 grams each).
19. {Prepare of Soy sauce.
20. {Make ready of [Sushi rice].
21. {Get of Uncooked white rice.
22. {Get of Water (as needed).
23. {Get of sheet (1 x 3 cm square) Kombu seaweed.

Steps to make Ehou-maki (Futomaki Sushi) for Setsubun:

1. Wash the rice at least 30 minutes before cooking and drain in a sieve. Add a little less water than usual to the rice cooker and add the konbu seaweed. Press start to cook the rice. Remove the konbu after the rice is cooked and leave to stand for 15 minutes..
2. Put together the sushi vinegar ingredients in a heat proof dish and microwave for 20 seconds at 500 W to warm up. Stir the mixture with a spoon to dissolve the sugar and leave to cool..
3. Transfer the cooked rice to a large bowl or wooden sushi tub. Pour in the sushi vinegar, incorporate with the rice and sprinkle on black sesame seeds. Stir the rice quickly in a cutting motion and cool down by using a fan at the same time..
4. Prepare the fillings! While draining the rice in a sieve and cooking the rice you will need to prep the fillings..
5. [Dashi-maki omelette] Combine the ingredients well and heat vegetable oil in a tamagoyaki pan. Divide the egg mixture into several portions and pour portion by portion into the frying pan to make an omelet. After frying, leave to cool. Slice into long strips about 1 cm wide..
6. [Dried bonito flakes with soy sauce] Combine the ingredients..
7. Slice the cucumber into thick strips and sprinkle with salt (not listed) to remove water. Squeeze out excess water. Cut the cream cheese into 8 mm wide sticks. Take out the crab sticks from packaging. Wash the lettuce and drain well. Tear into bite sizes..
8. Let's roll the sushi! If using a bamboo sushi mat, place it in front of you with the outer side (green and flat) up. You don't want on the opposite side. Place the nori sheet with the shiny side down lengthwise onto the sushi mat..
9. Spread half of the sushi rice from Step 3 (about 250 g) on the centre of the nori sheet. Leave a 2-3 cm border as a joint at the edge of the nori sheet away from you and about 1 cm border at the edge in front of you. Moisten your hands with the blend of vinegar and water (refer to the notes) and spread out the rice to an even thickness..
10. Place the lettuce slightly below the centre of the rice and lay the cucumber, cream cheese, dried bonito flakes with soy sauce, omelet and crab sticks on top..
11. Press the filling gently and lift up the edge of the mat in front of you and roll up at once to stick both sides of the rice together. Adjust the shape of the sushi roll by pressing gently and evenly over the mat..
12. Pull the edge of the mat away from you and roll the sushi so both ends of the nori overlap together. Push back in any fillings that fall out of either end..
13. Every time you slice a sushi roll, moisten the blade of your knife with tea towel moistened with some vinegar-water or regular water..

So that is going to wrap this up for this exceptional food ehou-maki (futomaki sushi) for setsubun recipe. Thank you very much for your time. I'm sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!