Ehoumaki 恵方巻き

Ingredients

• 4 seaweed nori sheets
• 4.5 cups of sushi rice *1
• 12 shiso leaves
• 1 rolled egg tamagoyaki *2
• 1/2 cucumber
• 8 imitation crab meat (kanikama)
• 4 strips of sashimi grade tuna
• 4 strips of sashimi grade squid
• 4 strips of grilled unagi eel

Instructions

1. 1

   Prepare the sushi rice by following the recipe link in recipe notes *1.

2. 2

   Cut all your chosen ingredients into uniform long, thin strips. This will make them easier to roll.

3. 3

   Place a bamboo mat on a clean, flat surface.

4. 4

   Put a full sheet of nori on the bamboo mat, shiny side down.

5. 5

   Place 1.5 cup rice on top and spread it out about 5mm thick leaving a 3cm (1.2 inch) gap at one edge of the nori sheet.

6. 6

   Lay out the fillings next to each other in the centre of the sushi rice. Do not layer the fillings on top of each other. *3

7. 7

   Place a little water or vinegar 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.

8. 8

   Repeat for the remaining amount of rice and fillings.

9. 9

   serve: Do not cut the sushi roll. Eat as a whole sushi roll without talking while facing this year's lucky direction.