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.

I am bored of making the same thing again, so this year I set my theme for my ehoumaki as lucky colours. I should be super lucky...Do not use too much fillings or it will be very difficult to roll. This one big sushi roll feeds two people easily. Recipe by ochikeron

I tried making this sushi roll for my son before his exam after my mother's friend told me that she got into her first choice school after eating one of these lucky rolls. Whether it helps or not, I wanted to make something that looked like it contains flower petals anyway.When placing the sausages on the rice make sure to press down the rice over the top firmly to fix them in place. This will stop them from moving during rolling and keep the v-cut on the outside of the roll. Be careful not to pack too much rice between the sausages. I have a feeling I used quite a lot in the photograph. Recipe by Pata mama

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

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 thought about making beef gyuudon for lunch, and had thawed out beef. However, I had eaten too much for breakfast and wouldn't be able to eat all of it, so I hurriedly decided to make beef rolls.Before when I finished rolling these up, the nori seaweed wouldn't hold together very well; however, this time I left the left edge of the seaweed rice-free, and piled up the left edge of the rice to about 1cm thick. Using this trick, I learned that you can wrap up the ingredients without slipping. For 2 people. Recipe by Yuuchikun

This sushi roll has all of my family's favorite things. The Ehomaki (lucky direction rolls) that we eat during the Setsubun festival is the sushi roll that has 7 ingredients, just like the The Seven Deities of Good Fortune.I'm thinking of adding one more filling to this sushi to gobble it up on Setsubun.You could also use wiener sausages or fish sausages instead of spam. Add whatever ingredients you desire. It will look nice and colorful if you consciously add red, yellow, and green ingredients. For 4 rolls. Recipe by Taunbi-

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 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

Ginger pork and rice go so well together, so I made a sushi roll with the combination.Make sure to wrap the sushi roll securely, and leave it for a while after it's rolled up so it settles down! Thinly sliced pork is easier to roll than pork cut for ginger pork. Recipe by Azumin25

I brought this to a cherry-blossom viewing picnic and they were a hit, so I've been making them often every since.These sushi rolls are made easy by using commercial chirashi sushi mix.You can use whatever fillings you like. You can use spinach instead of broccolini or mix in some chirimen jako or sesame seeds into the rice. For 3 to 4 servings. Recipe by ooma kitchen

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.