Seafood Ehomaki (Lucky Fat Sushi Rolls)

Hello everybody, it is Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, Seafood Ehomaki (Lucky Fat Sushi Rolls). It is one of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Seafood Ehomaki (Lucky Fat Sushi Rolls) is one of the most favored of recent trending foods in the world. It's appreciated by millions daily. It's simple, it is quick, it tastes delicious. They're nice and they look wonderful. Seafood Ehomaki (Lucky Fat Sushi Rolls) is something that I've loved my entire life.

Many things affect the quality of taste from Seafood Ehomaki (Lucky Fat Sushi Rolls), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Seafood Ehomaki (Lucky Fat Sushi Rolls) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Seafood Ehomaki (Lucky Fat Sushi Rolls) is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to prepare a few components. You can cook Seafood Ehomaki (Lucky Fat Sushi Rolls) using 12 ingredients and 6 steps. Here is how you can achieve that.

Since year after year, my family won't eat store-bought ehomaki, so I make them at home with seafood filling. By serving home-made ehomaki, I can save money, too.

With about 720 to 900 ml of uncooked rice I was able to make 5 sushi rolls with a little bit of leftover sushi rice. Wrapping them with a sushi mat is, of course, OK! My kids and husband don't really like futomaki with dried gourd shavings or denbu (dried fish flakes), so I made ones that they would like. For those using store-bought sushi vinegar, please use 135 ml. For 5 servings. Recipe by Kyoku.

Ingredients and spices that need to be Make ready to make Seafood Ehomaki (Lucky Fat Sushi Rolls):

1. 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. 10 cm Kombu
3. 2 tbsp Sake
4. 3 to 5 tablespoons â—‹ Sugar
5. 1 tsp â—‹ Salt
6. 1 dash over 100 ml â—‹ Vinegar
7. 5 to 7 sheets, nori seaweed
8. 200 grams Sashimi grade tuna
9. 120 grams Salmon (smoked or sashimi grade)
10. 150 grams Squid (sashimi grade)
11. 5/8 Cucumber
12. 50 grams Shredded egg crepes (or Japanese atsuyaki thick omlette or dashimaki rolled omlette)

Steps to make 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.

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So that is going to wrap it up with this exceptional food Recipe of Award-winning Seafood Ehomaki (Lucky Fat Sushi Rolls). Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!