Ehomaki / Makizushi (Sushi rolls) ｜ Our Regional Cuisines

1. Rinse the rice. Add the 10cm square of kombu and the sake, and boil until cooked.

2. Mix the vinegar, sugar and salt. Once the rice is cooked, add the vinegar mixture to make sushi rice.

3. Make stewed shiitake mushrooms: rehydrate the mushrooms in water, chop finely, and simmer with the seasonings marked [A]. Rub the dried gourd strips well in water, boil in plenty of water for approximately 5 minutes, then simmer with the mushrooms.

4. Gently rinse the freeze-dried tofu in cold water, then simmer with the seasonings marked [B].

5. Make thick omelet: beat the eggs, then cook with the seasonings marked [C]. Cut into 8 long strips.

6. Salt the cucumber, and cut into 8 long strips. Cut off the area with seeds, as this has too much moisture.

7. Spread out a sushi mat, and lay the toasted seaweed vertically. Spread the sushi rice on the opposite side leaving 2cm of space. Spread the rice out to the four corners of the seaweed. Make a rim around the edge of the seaweed.

8. Place the ingredients in the centre of the rice, in 1／4 increments.

9. Roll everything up so that the near and far sides of the sushi rice come together.
Place the winding end at the bottom, and cut into bite-size pieces.
You can add conger eel, shrimp etc to the ingredients for more flavor.