Photo: Ehomaki Sushi Roll

Traditional sushi roll eaten during the Japanese holiday, Setsubun.

Cooking time
15 minutes
  • Nutrition information is for one serving.

Ingredients(Servings: 2)

2 cups

approx. 50 cm (20 in.)


80 g (2.8 oz.)



2 sheets


1 1/3 Tbsp

2 tsp

a dash


2 Tbsp

4 Tbsp


  1. Mix (A), add and mix with rice.
  2. Sprinkle salt on kampyo and work in by hand. Rinse, cut into two equal parts, and boil for 5 minutes.
  3. Remove the stems from the shiitake mushrooms.
  4. 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.
  5. Cut the omelet into 1 cm (1/2 in.) rectangular pieces.
  6. Cut the cucumber in half lengthwise, then into 4-6 pieces lengthwise again.
  7. 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.
  8. In the gap, in the following order place and arrange the shiitake mushrooms, kamaboko, kampyo, fried eggs, and finally cucumbers.
  9. 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.