Ehou-maki is usually quite pricey. My husband doesn't like usual fillings such as kanpyo or denbu. I like thin sushi rolls with just cream cheese and bonito flakes served with soy sauce but for making a proper ehou-maki I put together other ingredients. I don't like the crispy texture of cucumber so much so I always cut into small pieces first. If you like, just cut into 1/4 lengthwise."Temizu" (for Steps 9 & 13) is the mixture of equal portions of water and vinegar. The 7 fillings here are eggs, bonito flakes with soy sauce, cucumber, cream cheese, crab sticks, lettuce and black sesame seeds. Cover the rest of sushi rice with a moistened tea towel while making a sushi roll. The key to rolling a sushi roll is to do it quickly. When you place the fillings put the messy ones in first. It's easier that way. For 2 rolls (using 1.5 rice cooker cups, or about 270 ml). Recipe by Run.

This recipe is our family's favorite.Store-bought negitoro is fine.Chopped natto works best in these rolls.Use this recipe for the natto sushi rolls, too. Recipe by Yuuyuu0221

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

This is my mom's recipe! Both my husband and I hate shiitake mushrooms in generic sushi rolls, so we often eat salad rolls instead. Even me, being the klutz that I am, can easily make this using ingredients I have on hand!When laying the rice on the nori, I tend to add more rice to the center than the edges. So to combat this, I consciously spread more rice along the edges (maybe it's just me). When you wet the rice-less nori portion on the top with vinegar, it binds the roll like glue. For 4 futomaki rolls. Recipe by Okansan

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

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.

Lazy kind-of rolls that I use for our family's bentos.As long as you start rolling these rolls tightly to start with, they'll turn out very neatly.Fill with whatever you like! Recipe by LeoRyu

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

It was snowing outside, so I created these rolls for my children who had been making snowmen. They loved them and told me that they were delicious, so I uploaded the recipe. Pack these in your bento, or serve to your guests during winter.Assemble this roll while keeping the final result in mind. It's super easy to make Once you've made the individual parts, you can have your children help you assemble the roll, so please enjoy doing this with your kids. Recipe by miffy_baby

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

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

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?