Ehoumaki: Lucky Fat Sushi Rolls with Marinated Salmon and Cucumber

Ehoumaki: Lucky Fat Sushi Rolls with Marinated Salmon and Cucumber

Cucumber and salmon go very well together. Marinate the salmon the day before, and make the rolls the next day. It'll make Setsubun (the first day of spring) a lot of fun!


For the marinated salmon:
Sashimi grade salmon
100 g
Soy sauce
2 tablespoons
2 tablespoons
The sushi rice:
Uncooked white rice
2 rice cooker cups (360ml)
about 10 cm
1 tablespoon
Sushi vinegar:
6 tablespoons
1 1/2 tablespoons
1 teaspoon


1. Start marinating the salmon the day before you plan to eat it in the soy sauce and mirin.
2. Cut the cucumber in half lengthwise.
3. 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.
4. Combine the sushi vinegar ingredients and dissolve the sugar.
5. Take the cooked rice out of the rice cooker.
6. 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.
7. Put a sheet of nori seaweed on a sushi mat.
8. 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.
9. Add the marinated salmon as shown in the photo.
10. 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.
11. Done!!
12. When cutting the rolls, wipe the blade of the knife between each cut. You can also try putting vinegar on the blade, too.

Story Behind this Recipe

I make sushi rice a lot. You can prepare sushi rolls with all kinds of ingredients with it, so it's fun!