Again looking for idea recipes seafood ehomaki (lucky fat sushi rolls) that are interesting? How to prepare it is indeed difficult and easy. If wrong processing, the result will be tasteless and in fact tend to be unpleasant. Even though the delicious seafood ehomaki (lucky fat sushi rolls) should had aroma and taste that could provoke our taste buds.

There are several things that more or less affect the taste quality of seafood ehomaki (lucky fat sushi rolls), start from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want prepare seafood ehomaki (lucky fat sushi rolls) delicious home, because as long as you know the trick, this dish is can become treat special

Ingredients and seasonings used for make

1. Prepare 1 Cooked white rice 4 to 5 rice cooker cups (1320 to 1650 grams cooked, using 720 ml to 900 ml uncooked raw rice)
2. Prepare 10 cm Kombu
3. Prepare 2 tbsp Sake
4. Prepare 3 to 5 tablespoons ○ Sugar
5. Use 1 tsp ○ Salt
6. Prepare 1 dash over 100 ml ○ Vinegar
7. Prepare 5 to 7 sheets, nori seaweed
8. Take 200 grams Sashimi grade tuna
9. Prepare 120 grams Salmon (smoked or sashimi grade)
10. Prepare 150 grams Squid (sashimi grade)
11. Take 5/8 Cucumber
12. Use 50 grams Shredded egg crepes (or Japanese atsuyaki thick omlette or dashimaki rolled omlette)

It's considered lucky to eat ehomaki that contains seven ingredients, including items like tamagoyaki (Japanese omelet), cucumber, shiitake mushrooms simmered in soy sauce, dried kanpyo gourd, and carrot. More elaborate ingredients like conger eel and roast beef may also be used. Therefore, when you say Maki Sushi* (巻き寿司) or sushi roll, it implies Futomaki. It incorporates a mix of fresh and dried ingredients common in the Japanese pantry.

How to make Seafood Ehomaki (Lucky Fat Sushi Rolls):

1. I use a handy fat sushi roll mold that I bought at a 100 yen shop, but you can also use a sushi mat. After rinsing the rice, I strain it and let it sit for 30 minutes. Then, I make small cuts on both sides of the konbu, add it to the rice together with sake, and then cook the rice. Next, I mix in the seasoned rice vinegar and cool off the rice with a hand-held fan. Finally, I put a damp cloth over the rice.
2. The next step is to gather the filling ingredients. Shredded egg crepes, cucumbers, squid, salmon (either cheap smoked salmon or sashimi), and fresh, sashimi grade tuna. This will complete your color palatte of yellow, green, white, orange and red. Aside from the shredded egg crepe, all the ingredients should be cut lengthwise. For adults, use squid or salmon, together with a touch of wasabi.
3. Wet the inner surface of the mold each time with water. Fill the mold with sushi rice, lay a 1/2 sheet of sushi nori in the center, arrange the fillers inside the nori, taking care to balance the colors, and seal the nori around fillers. Fill the rest of the mold with sushi rice and press the cover on.
4. Drop the contents onto a sheet of sushi nori and roll to create an instant futomaki fat sushi roll! Even after making 5 rolls, a small bowl of sushi rice is left over. You can use that to make a mini Tekkadon (sushi rice topped with thin-sliced raw tuna sashimi) or Nattodon (sushi rice topped with fermented soy beans).
5. Cut them to serve. If you want to use less rice, just add more ingredients, if you please.
6. Since my eldest son loves any kind of sashimi tuna, I fill these with plenty of tuna.
7. Done and ready to serve!

It's considered lucky to eat ehomaki that contains seven ingredients, including items like tamagoyaki (Japanese omelet), cucumber, shiitake mushrooms simmered in soy sauce, dried kanpyo gourd, and carrot. More elaborate ingredients like conger eel and roast beef may also be used. They are made with a half sheet of nori, sushi rice and usually contain only one filling ingredient like fish or a vegetable. There are many versions of Hosomaki based on the ingredient. Hosomaki that contains cucumber is called Kappamaki.

I say thank you for using the recipe that I convey on this page. hope we Good luck!