Yield: 6 rolls
Black rice 3 tablespoon
Sushi vinegar 6~8 tablespoon
Black sesame seed 2 tablespoon
Tamagoyaki 1 each (see recipe here)
Carrot 1 each
Persian Cucumber 2 each
Sagohachi Pickling Sauce* 3~4 tablespoon
dried shiitake mushroom 4~6 each
(or fresh shiitake mushroom: 4~6 each)
pickled ginger 2 tablespoon
grilled shiokoji salmon ½lb
shiso leaves or arugula or mitsuba as needed
Sushi nori 6 sheet
*You can fine Sagohachi Pickling Sauce here!
Or you can use sushi vinegar to pickle vegetables.
- Cut carrot and cucumber into 1/8 inch square stick. Pickle with Sagohachi or sushi vinegar.
- Cook re-hydrated dried shiitake with dashi, sake, mirin and soy sauce as you like. or sauté fresh shiitake mushroom and season with soy sauce, mirin(or other sweetener) and dashi.
- Cook rice and combine with sushi vinegar when the rice is still hot. Add black sesame seed and mix.
- See the demo for how to build and roll Ehoumaki!