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Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, seafood ehomaki (lucky fat sushi rolls). It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Seafood Ehomaki (Lucky Fat Sushi Rolls) is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Seafood Ehomaki (Lucky Fat Sushi Rolls) is something which I have loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can cook seafood ehomaki (lucky fat sushi rolls) using 12 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Seafood Ehomaki (Lucky Fat Sushi Rolls):

1. Get 1 Cooked white rice 4 to 5 rice cooker cups (1320 to 1650 grams cooked, using 720 ml to 900 ml uncooked raw rice)
2. Make ready 10 cm Kombu
3. Take 2 tbsp Sake
4. Take 3 to 5 tablespoons ○ Sugar
5. Get 1 tsp ○ Salt
6. Prepare 1 dash over 100 ml ○ Vinegar
7. Get 5 to 7 sheets, nori seaweed
8. Make ready 200 grams Sashimi grade tuna
9. Get 120 grams Salmon (smoked or sashimi grade)
10. Take 150 grams Squid (sashimi grade)
11. Make ready 5/8 Cucumber
12. Get 50 grams Shredded egg crepes (or Japanese atsuyaki thick omlette or dashimaki rolled omlette)

Instructions to make Seafood Ehomaki (Lucky Fat Sushi Rolls):

1. I use a handy fat sushi roll mold that I bought at a 100 yen shop, but you can also use a sushi mat. After rinsing the rice, I strain it and let it sit for 30 minutes. Then, I make small cuts on both sides of the konbu, add it to the rice together with sake, and then cook the rice. Next, I mix in the seasoned rice vinegar and cool off the rice with a hand-held fan. Finally, I put a damp cloth over the rice.
2. The next step is to gather the filling ingredients. Shredded egg crepes, cucumbers, squid, salmon (either cheap smoked salmon or sashimi), and fresh, sashimi grade tuna. This will complete your color palatte of yellow, green, white, orange and red. Aside from the shredded egg crepe, all the ingredients should be cut lengthwise. For adults, use squid or salmon, together with a touch of wasabi.
3. Wet the inner surface of the mold each time with water. Fill the mold with sushi rice, lay a 1/2 sheet of sushi nori in the center, arrange the fillers inside the nori, taking care to balance the colors, and seal the nori around fillers. Fill the rest of the mold with sushi rice and press the cover on.
4. Drop the contents onto a sheet of sushi nori and roll to create an instant futomaki fat sushi roll! Even after making 5 rolls, a small bowl of sushi rice is left over. You can use that to make a mini Tekkadon (sushi rice topped with thin-sliced raw tuna sashimi) or Nattodon (sushi rice topped with fermented soy beans).
5. Cut them to serve. If you want to use less rice, just add more ingredients, if you please.
6. Since my eldest son loves any kind of sashimi tuna, I fill these with plenty of tuna.

So that is going to wrap this up for this exceptional food seafood ehomaki (lucky fat sushi rolls) recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!