Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, ehoumaki: lucky fat sushi rolls with marinated salmon and cucumber. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Remember that for a ehou maki you must not cut the roll. But if you're making a futomaki for a regular day, cut off Thin stick of cucumber. This rather turned into a Japanese meets Swiss sort of combo.
Ehoumaki: Lucky Fat Sushi Rolls with Marinated Salmon and Cucumber is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Ehoumaki: Lucky Fat Sushi Rolls with Marinated Salmon and Cucumber is something which I’ve loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can cook ehoumaki: lucky fat sushi rolls with marinated salmon and cucumber using 13 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Ehoumaki: Lucky Fat Sushi Rolls with Marinated Salmon and Cucumber:
- Prepare For the marinated salmon:
- Take 100 grams Sashimi grade salmon
- Get 2 tbsp Soy sauce
- Get 2 tbsp Mirin
- Take 1 Cucumber
- Prepare The sushi rice:
- Prepare 360 ml Uncooked white rice
- Prepare 10 cm Kombu
- Make ready 1 tbsp Sake
- Prepare Sushi vinegar:
- Take 6 tbsp Vinegar
- Get 1 1/2 tbsp Sugar
- Take 1 tsp Salt
California Sushi Rolls and Tuna and Salmon SushiPham Fatale. Hass avocado, sesame seeds, wasabi paste, lemon, Persian cucumber. Follow our simple step-by-step guide to rolling your own, low-fat and healthy Japanese sushi. Roll up tightly and squeeze to seal when you reach the end.
Instructions to make Ehoumaki: Lucky Fat Sushi Rolls with Marinated Salmon and Cucumber:
- Start marinating the salmon the day before you plan to eat it in the soy sauce and mirin.
- Cut the cucumber in half lengthwise.
- Cook the rice with konbu seaweed and sake in the water. When it's cooked, wait for 10 minutes, then take out the konbu seaweed.
- Combine the sushi vinegar ingredients and dissolve the sugar.
- Take the cooked rice out of the rice cooker.
- Pour the sushi vinegar over the rice and mix it in using a cutting motion. Fan with a fan or similar to cool it as you mix.
- Put a sheet of nori seaweed on a sushi mat.
- Spread the rice on the nori seaweed leaving a 2-3 cm gap on the far side and a 1 cm gap on the near side. Add the cucumber.
- Add the marinated salmon as shown in the photo.
- Start rolling up with both hands to enclose the fillings. Do this in one go, decisively. Press the roll over the sushi mat to neaten and firm it up.
- Done!!
- When cutting the rolls, wipe the blade of the knife between each cut. You can also try putting vinegar on the blade, too.
Repeat with the remaining nori, salmon and cucumber, and more wasabi. This ehomaki Japanese maki sushi recipe will take your sushi rolls to a new level. Take your maki sushi to a new level with this ehomaki sushi roll recipe. Ehomaki is a long sushi roll eaten possible fillings: cucumber crabsticks salmon tuna anago eel (kabayaki) tamagoyaki (japanese egg omelette). Peel the cucumber, half lengthwise, remove the seeds, and cut into sticks.
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