Everyone Loves This! Mayonnaise Soboro Sushi Rolls

Everyone Loves This! Mayonnaise Soboro Sushi Rolls

The sweet-savory soboro, juicy tamagoyaki (rolled omelette) and mayonnaise are an unbeatable trio in these sushi rolls. They are popular at hanami (cherry blossom viewing) or sports festival bentos.

Ingredients: 4 rolls

Simmered Soboro
●Ground pork
150 g
●Soy sauce
2 tablespoons
1 1/2 tablespoons
1 1/2 tablespoons
Tamagoyaki (Rolled Omelet)
1 tablespoon
a pinch
★Dashi stock granules
1/2 teaspoon
2 tablespoons
to taste
to taste
Sushi rice
2 rice cooker cups worth (360 ml before cooking)
Nori seaweed (whole sheets)
4 sheets


1. Make the soboro. Put all the ● ingredients in a cold pan, scramble with cooking chopsticks to crumble up the meat, and turn on the heat. Keep mixing, and simmer until there is no liquid left in the pan.
2. Make the tamagoyaki (rolled omelette). Beat eggs in a bowl, add the ★ ingredients and mix. Spread oil in a pan and pour the egg mixture in 2-3 batches to make the tamagoyaki. Cool, and cut into 4 strips.
3. Lay a sheet of nori seaweed on a sushi mat (makisu). Spread sushi rice on the nori, leaving a 2 cm gap at the far end. Lay lettuce, tamagoyaki, soboro and mayonnaise in the center. Roll up the roll from the edge closest to you while holding down the fillings. Lay the roll seam side down.
4. Wipe the blade of a kitchen knife with a moistened kitchen towel while slicing the roll to keep the slices neat.
5. You can also use the same ingredients to make simple and easy hand rolls. They're delicious too.
6. User "Wankomama" put avocado in the filling. Looks delicious!

Story Behind this Recipe

When I was a student living in Tokyo, there used to be a shop that served soboro and mayonnaise sushi rolls. My friends and I all loved that sushi roll and frequented that shop. This family favorite sushi roll is the result of my attempts to recreate that flavor. You can serve these as ehoumaki (lucky direction rolls) on Setsubun (the first day of spring), and chomp down on the whole rolls!