Comments on: Ehomaki (Setsubun Sushi Roll) 恵方巻き

By: Namiko Hirasawa Chen

Sat, 31 Jan 2026 14:12:57 +0000

Hi Dan!

I love this—thank you so much for sharing your experience and such detailed rolling wisdom!

Actually, I completely agree about the cucumber placement. That “last item before rolling” tip makes so much sense, and I use the same technique when I make kimbap recipe (https://www.justonecookbook.com/kimbap/) using takuan there for the same reason—it gives your fingers something firm to pull against, which really helps create a tight, straight roll (and clean fingers). Your itamae taught you well 😊

Yeah, the cost for the ingredients is a bit crazy in the US but we can’t also buy this kind of rolls either. This year I get to buy one here instead of making it myself. 🙂 Hope one day we can get Asian/Japanese ingredients are more easilily accessible without driving that far for you!

Thank you again for taking the time to share this. Tips like yours are so wonderful, and I know other readers would find them incredibly helpful too.

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By: Dan Gracia

Fri, 30 Jan 2026 19:35:06 +0000

This is a very expensive roll to make using Saku blocks of tuna and salmon for the their strips along with the filet of BBQ Unagi, making strips out of it too. Add the extra large shrimp to that and you’re easily around or over $100…not cheap, but soooooo good!

The Saku blocks of sashimi grade fish are not something you’d find in homes in the US although you may find some frozen Unagi packages. I have to drive about 45-minutes away to the closest Asian market that has good quality Saku blocks, as well as sashimi and sushi grade fish.

I would not suggest putting the cucumber on the side nearest you. My Itamea taught me that the cucumber is the last item you put on before you start rolling because it gives your fingers a solid base to pull against as you roll it, allowing you to make a tighter, straighter, and very solid roll. The worst thing you can put on the farthest side is avocado because your fingertips will smash it as you start the roll and the roll with be loose and wavy. I have have followed his instructions for many years and it helps make a tight, solid, and straight roll. Also, I’ve found that putting the mushrooms between cucumber and rest of the ingredients keeps it in place just fine

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By: Naomi (JOC Community Manager)

Fri, 30 Jan 2026 19:13:55 +0000

In reply to AIKO SHERRI KAWAZ0YE.

Hi Aiko! Thank you so much for reading Nami’s post and for sharing such a great tip!

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By: AIKO SHERRI KAWAZ0YE

Fri, 30 Jan 2026 14:52:06 +0000

To prevent cutting off the edge to have a smooth edge, I place my palms straight and vertical against the edge and put the rice to edge so it has as much rice as the rest of the roll to prevent cutting off edge.

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By: Naomi (JOC Community Manager)

Tue, 04 Feb 2025 19:38:31 +0000

This was so tasty! Our guests loved it too. I couldn’t get sashimi-grade fish in time so I substituted pickled red onion and crab and that was just fine. Also, my wife dislikes eel, so instead I sliced firm tofu, marinated it in homemade eel sauce overnight, then seared it quickly before assembling the rolls to get that nice grilled flavor. It worked great.

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By: Naomi (JOC Community Manager)

Tue, 04 Feb 2025 01:28:04 +0000

Thanks – this was delicious. We made a mostly sashimi version (5 types) with cucumber and shiso.

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