I made these ♪ for Setsubun (the first day of spring)!I am using lots of avocado mayo and atsuyaki tamago omelette. Avocado mayo is delicious♪ so use lots!! Add vinegar to the sushi rice and taste as you go. For 2 servings. Recipe by Abebe

I made this along with salad rolls for the Setsubun festival.This recipe uses plenty of avocado, mayonnaise, and thick egg omelet slices. Use a generous amount of avocado mayonnaise in your roll. As for the sushi vinegar, check and adjust the seasoning accordingly. Recipe by Abebe

When I was a student living in Tokyo, there used to be a shop that served soboro and mayonnaise sushi rolls. My friends and I all loved that sushi roll and frequented that shop. This family favorite sushi roll is the result of my attempts to recreate that flavor. You can serve these as ehoumaki (lucky direction rolls) on Setsubun (the first day of spring), and chomp down on the whole rolls!When you make the roll, do so in one go without hesitating. If the rolls fall apart a bit, it'll still be delicious, so don't worry! Recipe by Mirusuke

Mothers are very busy with this and that on the morning of sports events at school. I wanted to make it easy as possible to prepare a delicious lunchbox for those days.These rolls work great as ehoumaki (lucky direction rolls) on Setsubun (the first day of spring).Since these sushi rolls are frozen, use cooked vegetables like green beans and spinach instead of raw ones like cucumber.If you microwave the frozen rolls they'll get hot on the edges and stay cold in the middle, but if you leave the rolls with the plastic wrap on for a while they'll become just right. The rolls dry out easily, so keep them wrapped up in plastic wrap. For 3 fat rolls. Recipe by Kohagaeru

I thought up a recipe reflecting the season.If you are making sushi rice with less than 2 small bowls of rice, you can mix it all together in the rice cooker without a problem. If making more than that, it is better to transfer it to a large bowl. For 3 futomaki rolls. Recipe by Asamato

I thought up various ways so that you could eat the whole thing, but I couldn't make the eyes well with pretzel sticks... So I used pasta instead.The pasta is uncooked, so don't eat it. Make sure that little kids don't stick it in their mouths. I used bits of thin pretzel sticks to secure the wieners to the fish paste rolled omelets just in case this happens. If you don't poke a hole first with a toothpick, the pretzel sticks will snap when you push them in. It might be fun to make the eyes with nori seaweed... For 2 rolls. Recipe by Muukun

Hi !Sharing Caring CULTURE wants to share some Japanese food recipes used in our Japanese cooking class for foreigners in Tama-plaza Yokohama.Taught by Naoko Yamazaki, qualified ,experienced instructor in the comfort of her own home. She has a passion for offering easy recipes that can cook with simple steps and recreate at home.Ehomaki (Futomaki) is a long sushi roll which you eat all in one go on the night of Setsubun, while facing silently toward the year's "lucky" direction, wishing for perfect health and praying for prosperity of business. Actually, Futomaki is eaten on any occasion. Each family choose different fillings for futomaki, but common ingredients include cucumber, seasoned kanpyo (gourd strips), simmered shiitake mushrooms, tamagoyaki (Japanese rolled egg omelette).Why not try making healthy thick sushi rolls at home?

I love this combination in my futomaki.If you make the sushi vinegar in advance, the flavors blend together and become more tasty. If you cook the rice with a piece of kombu, you don't need to add the kombu based dashi stock to the sushi vinegar. Be careful not to drink the sushi vinegar by mistake when it's stored in the refrigerator! This happened once in our house, so ever since then I've written "Do Not Drink. Sushi Vinegar" on the label with a thick pen. For 6 fat sushi rolls. Recipe by Naopu

This is just something that I quickly put together. For those who want a more defined battleship roll taste, adding some mayo underneath the toppings may be a good idea.If the ring of nori seems to be coming off, either push it back in place with another battleship roll or stick it down using a grain of rice. The reason that you should prepare the toppings beforehand is that when you wrap the nori around the sushi rolls, it will get soft. So you don't want to leave too much time between that and adding the toppings. Recipe by HaradaKiTN

I thought this is good for Setsubun or a cherry blossom picnic.Do not press too hard on the sushi rolls when you roll. I like the sushi rolled gently.It is easier to slice the sushi rolls wrapped in cling film. Recipe by NumaYuu

My son grew black rice at his preschool. I came up with the idea for festive floral sushi rolls since I wanted him to enjoy sushi with black rice. It's simple, but a sure hit with the kids. We make them regularly at home.Tip 1: The sushi should be rolled along the longer side of the nori seaweed.Tip 2: Use a clean knife to cut the sushi (to keep the flower pattern intact).Try using a variety of colors in the sushi rice for the petals to make colorful sushi rolls. Isn't this a perfect dish for springtime? Recipe by Suiitobu

These futomaki rolls are made with black rice from Iwate prefecture and fragrant wasabi stem!For the black rice, just rinse it quickly rather than wash it properly like you do with normal rice.You can skip soaking the rice in water if you're strapped for time, but it's best if you do so. Recipe by moritoaruc