A simple recipe for mini Ehomaki rolls where the fillings overflow, made without a bamboo rolling mat. Perfect for Setubun, this is a visually appealing and fun dish that's surprisingly easy to make. By using store-bought thick omelet and sashimi, it's a convenient option even for beginner cooks.
Ingredients
Main Ingredients (2 servings)
- Warm cooked rice 350g
- Cucumber 1/2
- Store-bought thick omelet 2 sheets
- Salmon 60g
- Tuna 60g
- Nori (seaweed sheets) 2 sheets
Seasonings
- Sushi vinegar powder 1 tbsp
- [A] Rice vinegar 2 tbsp
- [A] Sugar 1 tbsp
- [A] Salt 1/2 tsp
Steps
- In a bowl, combine warm cooked rice (approx. 175g per serving) and sushi vinegar powder (1 tbsp). Mix by cutting with a spatula and let it cool to room temperature. (If you don't have sushi vinegar powder, you can substitute with 2 tbsp rice vinegar, 1 tbsp sugar, and 1/2 tsp salt.)
- Trim the ends of 1/2 cucumber and cut it lengthwise into 8 equal pieces.
- Cut one piece of store-bought thick omelet into 8 equal pieces.
- Pat dry 60g salmon and 60g tuna with paper towels. Cut each into 1cm cubes. (Choosing sashimi that is longer than the width of your nori sheets will make it easier for them to stick out.)
- Cut 2 nori sheets into 4 equal pieces each.
- On a piece of nori, spread 1/8 of the cooled sushi rice, leaving about 1cm at the top edge. (Lightly wetting your hands will make it easier to spread the rice.)
- Place shiso leaves on top of the sushi rice, with the green side facing down.
- Place the cut sashimi in the center on top of the shiso leaves.
- Place the cut cucumber pieces on both ends of the sashimi so they stick out. If the cucumber pieces are too short, cut them in half to adjust.
- Similarly, place the thick omelet pieces on both ends so they stick out.
- Lift the front edge of the nori and roll it up.
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