BASIC Eihou Maki-Zushi

ÉHŌ MAKI-ZUSHI (Good Fortune Setsubun Rolled Sushi)
Mini Futomaki (Plump Rolls)
Each mini plump roll uses about 1/2 cup sushi meshi (rice that has been seasoned with a
sweet vinegar mixture; SUSHI MESHI is a separate document) + one, half-sheet of nori
placed vertically on a sudaré (slatted bamboo mat) with the shorter sides at top and bottom
(pictured above, left).
Choose at least 5 fillings for each roll; many say there should be 7, one for each of the
Shichi Fukujin (Seven Gods of Good Fortune; see list at the end of the main recipe).
Consider the COLOR, FLAVOR, and TEXTURE of each filling as you make your rolls.
To get you started, here are two popular combos. Both of them combine fresh and cooked
ingredients:
FISH ROLL
smoked salmon, kaiwaré (radish sprouts), soy-simmered shiitaké (mushrooms; Soy
Simmered Mushrooms are a separate recipe), omelet, cucumbers, pink-pickled ginger
(can be purchased at most Asian groceries), kabayaki (soy-glazed, broiled eel; can be
purchased pre-cooked in vacuum-sealed packages;Tenoji brand is a good choice and is
available in many Asian groceries.)
© 2015. All rights reserved by Elizabeth Andoh.
1
VEGAN ROLL
soy-simmered shiitaké (mushrooms; Soy Simmered Mushrooms are a separate
recipe) avocado, cucumbers, blanched asparagus, Takuan (yellow pickled daikon radish,
available at many Asian groceries), uméboshi (pickled plums; available at many Asian
groceries. Look for brightly colored ones that have the red shiso leaves in the packages),
shiso/ōba (green herb leaf; available in many Asian markets and can be grown on a
windowsill from seeds http://www.kitazawaseed.com/seeds_perilla.html ).
An illustrated summary of a basic Mini Futomaki roll
Season and shape/pre-measure sushi meshi
It will be easiest if you pre-portion your
(tartly seasoned) sushi rice. One of the
simplest ways of doing this is to dip a 1/2
cup measure (metal or plastic) in cold water
(to keep the rice from sticking) then fill it
loosely with sushi rice. Press to fill snugly.
Invert to release rice.
Lay a sudaré mat on your work surface. Slats run horizontally, string tassels on the far side,
away from you. Place a half-sheet of yaki nori, rough side facing up, on the mat; the shorter
sides of the nori should be at top and bottom. With damp fingers, place a portion of sushi
rice horizontally about one third up from the bottom edge of the yaki nori. Spread out so that
the rice is slightly higher at back. Leave narrow borders of plain yaki nori on both right and
left edges to compensate for the rice being pushed outward as you roll. Spread a horizontal
line of wasabi OR sprinkle toasted sesame seeds in a line across the center of the rice. Lay
fillings over the wasabi or sesame seeds, parallel to each other.
© 2015. All rights reserved by Elizabeth Andoh.
2
Line up fillings wedging items that could scatter in the middle between more stable items
such as blocks of rolled omelet and broiled eel.
Place your thumbs under the near corners of the
slatted mat. Hold the edges of the nori in place by
pinching with your forefingers. (This will leave three
fingers “free” on each hand, to hold fillings in place as
you lift and roll away from you.)
Lift up the edges of the mat and flip the yaki nori over
the rice and fillings, aiming to make contact just
beyond the sloped rice. Several inches of plain yaki
nori should be clearly visible after flipping.
With one hand, hold this yaki nori in place while
tugging back slightly on the rolled portion of the mat.
This will insure that your fillings are snugly enclosed.
Continue to roll, lifting up the top of the mat and
pushing the sushi away from you at the same time.
Let the roll sit, seam side down, for a few moments.
ÉHŌ MAKI (good fortune rolls) for Setsubun do NOT GET SLICED; they are eaten maru
kaburi (gobbled whole). However, when you do want to slice your rolled sushi, here is how:
Place the mat you used to roll the sushi
loosely over the finished roll. Use the edge
of the mat to guide your knife as you cut
through. Moisten the blade of your knife
between slices by wiping it on a damp cloth.
To prevent sticking, you will need to wipe the blade clean after every stroke. Have a tightly
wrung damp low-lint kitchen towel next to your cutting board for this purpose. The blade of
your knife will also need to be “lubricated” with a few drops of water before each cut, so
have a small bowl of water nearby. When it is time to cut, dip the point of the knife blade into
the water, then lift up the blade so the water dribbles down its sides; wipe the blade lightly
across the towel to absorb excess moisture.
© 2015. All rights reserved by Elizabeth Andoh.
3