Traditional sushi roll eaten during the Japanese holiday, Setsubun.
- Cooking time
- 15 minutes
- Nutrition information is for one serving.
- Mix (A), add and mix with rice.
- Sprinkle salt on kampyo and work in by hand. Rinse, cut into two equal parts, and boil for 5 minutes.
- Remove the stems from the shiitake mushrooms.
- Dry (2). Add along with (3) and (B) to a hot pot and boil over medium heat. Thinly slice the mushrooms, and dry along with the kampyo.
- Cut the omelet into 1 cm (1/2 in.) rectangular pieces.
- Cut the cucumber in half lengthwise, then into 4-6 pieces lengthwise again.
- Place the seaweed on a bamboo mat (makisu). Spread out the rice on top evenly. Divide the rice in two parts, 1 cm (1/2 in.) wide in front, and 3 cm (1 in.) wide on the far side leaving a gap in the middle.
- In the gap, in the following order place and arrange the shiitake mushrooms, kamaboko, kampyo, fried eggs, and finally cucumbers.
- While supporting the ingredients with your finger(s) so they do not move, softly, yet firmly roll the seaweed with the bamboo shoot, forming the sushi roll.