Ehomaki (恵方巻き) — Setsubun Good-Fortune Sushi Roll

• 300 gJapanese short-grain rice
• 360 mlwater
• 60 mlrice vinegar
• 51 ggranulated sugar (25 g for sushi rice, 18 g for simmered fillings, 8 g for tamagoyaki)
• 8 gfine sea salt
• 20 gdried shiitake mushrooms
• 25 gdried kanpyo gourd strips
• 330 mldashi (300 ml for simmered fillings, 30 ml for tamagoyaki)
• 50 mlJapanese soy sauce (45 ml for simmered fillings, 5 ml for tamagoyaki)
• 45 mlmirin
• 3eggs
• 10 mlneutral oil
• 4 sheettoasted nori
• 1cucumber (cut into 4 long batons after removing watery seeds)
• 160 gcooked eel kabayaki (cut into 4 long strips)
• 40 gsakura denbu (pink sweet fish flakes)
• 12 sprigmitsuba

Instructions

1. 1

   Rinse the rice in several changes of cold water until the water runs almost clear, then drain it in a sieve for 20 minutes. Cook the drained rice with 360 ml water in a rice cooker or covered saucepan until tender, then let it rest off the heat for 10 minutes.

2. 2

   While the rice cooks, warm the rice vinegar, 25 g sugar, and 8 g salt just until the solids dissolve; do not boil the mixture. Transfer the hot rice to a wide bowl, drizzle the seasoning over it, and fold with a rice paddle while fanning until glossy and just warm.

3. 3

   Soak the dried shiitake mushrooms in warm water for 20 minutes, then squeeze them dry, remove the stems, and slice the caps thinly. Rub the kanpyo strips with 2 g of the measured salt if desired, rinse well, and simmer them in plain water for 10 minutes to soften before draining.

4. 4

   Combine 300 ml dashi, 45 ml soy sauce, 45 ml mirin, and 18 g sugar in a small pan, then add the shiitake and kanpyo. Simmer over medium-low heat for 15 minutes, or until the liquid is mostly absorbed and the fillings taste savory-sweet, then cool completely before rolling.

5. 5

   Whisk the eggs with 30 ml dashi, 8 g sugar, and 5 ml soy sauce until smooth. Lightly oil a small skillet or tamagoyaki pan, cook the egg in thin layers to make a firm omelet, then cool it and cut it into 4 long strips.

6. 6

   Prepare the remaining fillings before assembling, because maki rolling works best when every component is ready. Cut the cucumber into 4 long batons, trim the eel into 4 long strips, drain any excess liquid from the simmered fillings, and keep the mitsuba sprigs dry.

7. 7

   Place 1 nori sheet shiny-side down on a bamboo mat with the long side facing you. With lightly moistened fingers, spread one quarter of the sushi rice over the nori, leaving a 3 cm bare strip along the far edge so the roll can seal cleanly.

8. 8

   Arrange one strip each of tamagoyaki, eel, cucumber, kanpyo, and shiitake across the center of the rice, then add 10 g sakura denbu and 3 mitsuba sprigs. Keep the fillings compact and parallel so the finished roll has an even cross-section and does not split.

9. 9

   Lift the near edge of the bamboo mat and roll firmly over the fillings, using your fingers to hold the ingredients in place. Press gently along the length of the roll, continue rolling to the bare nori edge, and seal with a few grains of rice or a light brush of water.

10. 10

    Repeat with the remaining nori, rice, and fillings to make 4 thick rolls. For Setsubun tradition, serve each ehomaki whole and uncut, and eat it quietly while facing the year's lucky direction.