Perfect for Setsubun! This "Torotaku Eho Maki" recipe features an exquisite combination of negitoro (minced fatty tuna) and takuan (pickled daikon radish). You can easily make sushi vinegar at home for an authentic Eho Maki experience. The crispy takuan, rich negitoro, and aromatic perilla leaves create a dish that will stimulate your appetite.
Ingredients
Main Ingredients (2 servings)
- Cooked Rice, 1 bowl (approx. 160g)
- Takuan (Pickled Daikon Radish), 40g
- Imitation Crab Sticks, 3 sticks
- Perilla Leaves (Shiso), 3 leaves
- Negitoro (Minced Fatty Tuna), 80g
- Nori (Dried Seaweed Sheet), 1 sheet
Seasonings
- [A] Rice Vinegar, 1 tbsp
- [A] Sugar, 2 tsp
- [A] Salt, 1/4 tsp
Steps
- In a bowl, combine 1 tbsp Rice Vinegar, 2 tsp Sugar, and 1/4 tsp Salt. Mix well to make sushi vinegar.
- Pour the sushi vinegar over warm cooked rice (approx. 160g) and mix using a cutting motion to combine.
- Once the rice is glossy all over, spread it on the side of the bowl to cool. [Secret Tip!] Spreading the rice helps it cool faster, saving you time.
- Finely julienne the 40g Takuan into 2mm strips.
- Remove the stems from the 3 Perilla Leaves.
- Place a sheet of nori on a bamboo rolling mat with the shiny side facing down and the short edge facing you.
- Spread the cooled sushi rice evenly over the nori, leaving about 2-3 cm empty at the top edge.
- Arrange the perilla leaves, with the surface side down, in the center of the sushi rice.
- Place the julienned takuan and the 3 imitation crab sticks horizontally on top of the perilla leaves.
- Add the 80g negitoro on top of the takuan and imitation crab sticks.
- Lift the front edge of the bamboo mat and roll it up tightly, ensuring the fillings don't fall apart.
- Secure the rolled Eho Maki with a rubber band and let it rest in the refrigerator for 5-10 minutes.
- Remove from the refrigerator. It's ready to eat! If eating whole, enjoy as is. If serving for two, slice and plate.
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