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Traditional Setsubun meal set featuring Ehomaki Futomaki, a Masu cup of fuku-mame (lucky beans), and a Japanese tea set.

Ehomaki Sushi Rolls

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 ritual specifically for Setsubun, the day before spring begins in the lunar calendar. People eat Ehomaki facing the lucky direction as a part of the Setsubun ritual. These thick sushi rolls are filled with 7 flavorful fillings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Japanese
Servings 2 rolls
Calories 633 kcal

Ingredients
  

Sushi Rice

  • 440 g cooked Japanese short-grain rice from 1 US cup / 200g uncooked,
  • 1 piece kombu (optional) 2-inch square
  • 3 Tablespoons rice vinegar
  • 1 Tablespoon sugar
  • 1 teaspoon sea salt

For the Simmered Shiitake Mushrooms

  • 3 shiitake mushrooms sliced
  • 2 Tablespoons water
  • ½ Tablespoon soy sauce
  • ½ Tablespoon mirin
  • ½ Tablespoon maple syrup

For the Tamagoyaki (Japanese Omelette)

  • 3 eggs
  • ½ Tablespoon soy sauce
  • 1 teaspoon sugar

For Assembly

  • 2 nori sheets
  • ½ fillet frozen unagi kabayaki(grilled eel) cut incut into ½-inch strips
  • 5 oz sashimi-grade tuna cut into ½-inch strips
  • 1 Persian cucumber cut into quarters lengthwise
  • 8 cooked shrimp peeled and deveined
  • 2 Tablespoons sushi ginger drained and patted dry

Instructions
 

Prepare the Sushi Rice

  • Cook the rice with kombu in a rice cooker or pot according to the package instructions.
  • In a small bowl, whisk together rice vinegar, sugar, and salt.
  • While the rice is still hot, gently mix in the vinegar mixture. Let cool to room temperature before assembling.

Cook the Shiitake Mushrooms

  • In a small saucepan, combine mushrooms and water. Cover and cook over medium heat until mushroom is tender, about 3-5 minutes.
  • 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)

  • Beat eggs with soy sauce and sugar.
  • 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.
  • Let cool and cut into ½-inch strips. 3 eggs omelette makes enough for 4 sushi rolls.

Assemble Ehomaki

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

Notes

If you’re cooking rice in a rice cooker, use 2 rice cups (300g) instead for easy measuring, which makes enough rice for 3 rolls. In that case, season the rice with the following sushi vinegar mixture.
  • ¼ cup rice vinegar 
  • 1½ Tbsp. sugar
  • 1½ tsp. sea salt
Also try Poke Sushi Burrito as your Ehomaki!
Please note that the nutritional information provided is just an estimate, and accuracy is not guaranteed.

Nutrition

Serving: 1rollCalories: 633kcalCarbohydrates: 67gProtein: 47gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 421mgSodium: 2106mgPotassium: 719mgFiber: 3gSugar: 14gVitamin A: 3958IUVitamin C: 3mgCalcium: 105mgIron: 3mg
Keyword sushi, sushi rolls
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