Ehomaki Recipe: How to Make Futomaki Roll for Setsubun 2026

Wishing the best of luck in 2026? Make sure to try this Ehomaki Sushi Roll (恵方巻き) recipe! While Futomaki (thick sushi rolls) are enjoyed year-round, eating Ehomaki is a Japanese custom specifically for Setsubun, the day before spring begins in the lunar calendar. People eat Ehomaki facing the auspicious direction as a part of the Setsubun traditions. These thick sushi rolls are filled with 7 flavorful fillings.

Jump to:

• When is Setsubun 2026?
• What are the Setsubun Traditions?
• What is Ehomaki?
• The 2026 Auspicious Direction (Eho)
• The Rules of Eating Ehokami
• The Filling of the Ehomaki
• Ingredients
• Instructions
• Ehomaki Ingredient Substitutions: How to Keep the "Luck" Anywhere in the World
• Enjoy More Japanese Taste
• Ehomaki Sushi Rolls

When is Setsubun 2026?

Setsubun 2026 is on February 3rd, the day before spring begins in the lunar calendar. Setsubun means transitioning season, and traditionally, the winter-to-spring transition is the most important. On that day, people participate in the Setsubun ritual in Japan, eating and throwing soybeans (Mamemaki, 豆まき) to keep the Jaki (bad energy) out and invite Fuku (good fortune).

What are the Setsubun Traditions?

Mamemaki and eating Ehomaki are the family customs on Setsubun. On the day of Setsubun, you'll see Ehomaki everywhere! From convenience stores and grocery stores to speciality sushi restaurants, there are so many special Ehomaki available to take home.

Setsubun in my childhood meant two things: beans and sushi! My mom got us Ehomaki every year! We first threw roasted soy beans or in-shell peanuts (they're not beans, but it's a common choice at Setsubun) around the house.

Stores are handing out Oni (Japanese Demon, 鬼) face masks for free to customers buying beans around Setsubun season. When I was very little, my dad wore the mask, and we threw beans at him (poor Japanese dad job). Oni is the symbol for negative energy behind disasters like disease and famine in ancient Japan, and throwing soybeans are way to expel them.

Then we get to the table and eat the same number of beans as their age and Ehomaki together! When eating Ehomaki, don't forget to face the lucky direction (eho, 恵方).

What is Ehomaki?

Ehomai (恵方巻き) is a Futomaki, a thick sushi roll, eaten on the day of Setsubun as a part of the traditions.

The Rules of Eating Ehokami

The Setsubun customs of eating Ehokaki follow the rules below.

• Eat it in the lucky direction (Eho).
• Eat it in silence while making a wish in your heart (to prevent the good fortune slip away from your mouth).
• Eat the entire roll without cutting it (to avoid "cutting" your luck).

These are the basic rules! If you feel your sushi roll is too big to eat at one sitting or without talking, choose small ones or pre-cut it shorter.

The Filling of the Ehomaki

There are no specific rules on Ehomaki filling, so you can roll up what you like! But the most basic Ehomaki has 7 kinds of fillings symbolizing Shichifukujin (Seven Lucky Gods), which are:

• Kanpyo (Dried Gourd Strips)
• Shrimp (Ebi)
• Cucumber (Kyuri)
• Shiitake Mushrooms
• Tamagoyaki (Japanese Egg Omelet)
• Unagi or Anago (Eel)
• Sakura Denbu (Pink Fish Flakes)

But some of the ingredients are not very common outside of Japan, especially Kanpyo and Sakura Denbu. I have certainly not seen them at my local Asian grocery store. So I modified a little bit and made it even more flavorful, while keeping it seven!

• Sashimi-Grade Tuna - You can also use other sashimi-grade fish like salmon and yellow tail.
• Ebi - I like using frozen prepared ebi for making sushi! You can find it in the Frozen section of the Asian grocery store.
• Cucumber - If you can get your hands on Japanese cucumbers (Kyuri), that works the best! But if not (like me), Persian cucumbers are my favorite for tender crunch, and they're widely available.
• Shiitake Mushrooms - Simmering shitake mushrooms with savory-sweet sauce to match the unagi flavor and nice texture.
• Tamagoyaki - Japanese egg omelette is a home cuisine staple! This recipe is savory with light sweetness to balance with other fillings.
• Unagi Eel - Use frozen Unagi Kabayaki. 1 fillet is enough for making 4 rolls.
• Sushi Ginger (Gari) - Sweet and sour pickled ginger brightens up the overall flavor.

Ingredients

For Sushi Rice

• Japanese short-grain rice
• Rice vinegar
• Sugar
• Sea salt

For the Simmered Shiitake Mushrooms

• Shiitake mushrooms
• Soy sauce
• Mirin
• Maple syrup

For the Tamagoyaki

• Eggs
• Soy sauce
• Sugar

Using homemade Shio Koji is also great, adding a deep, savory flavor. Use 1 Tablespoon of shio koji for making tamagoyaki made with 3 eggs.

For Assembly

• Nori sheet
• Unagi kabayaki - You can get frozen ones at grocery stores!
• Sashimi-grade tuna
• Persian cucumber
• Cooked shrimp (ebi) - You can get the frozen, prepared ebi ready for sushi at stores.
• Sushi ginger

Instructions

Prepare the Sushi Rice

1. Cook the rice in a rice cooker or pot.
2. In a small bowl, whisk together rice vinegar, sugar, and salt.
3. While the rice is still hot, gently mix in the vinegar mixture. Let cool to room temperature before assembling.

Cook the Shiitake Mushrooms

1. In a small saucepan, combine mushrooms and water. Cover and cook over medium heat until mushroom is tender, about 3-5 minutes. 
2. Add soy sauce, mirin, and maple syrup. Stir to cook until most of the liquid is reduced. Remove from the heat and let cool.

Make Tamagoyaki (Japanese Omelet)

1. Beat eggs with soy sauce and sugar.
2. Heat the square pan over medium-high heat. Add ¼ of the egg mixture and roll into omlette. Repeat until all the egg mixture is used.
3. Let cool and cut into ½-inch strips. 3 eggs omelette makes enough for 4 sushi rolls.

Assemble Ehomaki

1. Place a sheet of nori on a bamboo sushi mat, shiny side down.
2. Measure out about 200g of sushi rice. Spread a thin layer of sushi rice over the nori, leaving 1 inch at the top edge.
3. Arrange fillings horizontally across the center: unagi, tuna, mushrooms, tamagoyaki, cucumber, shrimp, and 1 tablespoon of sushi ginger.
4. Roll tightly using the mat, pressing gently to shape. Let it sit in the mat for 5 minutes before cutting.
5. Slice or serve whole for traditional Ehomaki style. Enjoy in silence, facing the lucky direction of the year.

Enjoy a big bite facing the lucky direction! For the dessert, Shiratama dango and basic matcha tea are a perfect comforting combo!

Ehomaki Ingredient Substitutions: How to Keep the "Luck" Anywhere in the World

While traditional 7 ingredients are delicious and auspicious, you can roll up your favorite filling to make your own Ehomaki!

• Sashimi-Grade Seafood: Instead of tuna, use salmon, yellow tail, or scallops. Imitation crab sticks work well, too!
• Caviar: Elevate your sushi rolls with fish roe. Ikura (salmon roe), tobikko (flying fish roe), or caviar to add saltiness and fun texture. Gently roll it in or dollop it over finished rolls.
• Canned Seafoods: Canned tuna and crabs are great, affordable options! Mix with mayo to make tuna/crab salad. Great option to make kid-friendly sushi rolls!
• Vegan Ehomaki: Use veggies and soy products to make vegan sushi rolls. Teriyaki tempeh, simmered aburaage, avocado, cabbage, takuan (Japanese pickled radish), carrots, and cucumbers are great vegan filling options.

Enjoy More Japanese Taste

• Poke and Avocado Futomaki Sushi Rolls
• How to make Shio Koji
• How to use kome koji
• Homemade Anmitsu
• Mitarashi Dango

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If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!