I named it “Lucky Eho-Maki” because I used seven lucky ingredients including lucky colors such as red and yellow: smoked salmon, corn, onion, baby leaves, avocado, mustard mayonnaise, and cracked black pepper.
February 3rd is Setsubun. It is the day before the beginning of Risshun (spring season). On Setsubun, we cleanse away all the evil of the former year and drive away disease-bringing evil spirits for the year to come. This special ritual is called Mamemaki (bean scattering). On this day at night, it is customary now to eat uncut maki-zushi called Eho-Maki (“lucky direction roll”) while facing the yearly lucky compass direction, determined by the zodiac symbol of that year.
The lucky direction of the year 2015 is west-southwest. (2015年の恵方は西南西です！). If you eat Eho-Maki facing in that direction it will bring you a good luck. But just remember you have to close your eyes and eat all without speaking! You can speak after you complete it 😉
My darling always must wear the devil mask for the bean scattering. hehe
http://createeathappy.blogspot.com/2011/02/eho-maki.html
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Lucky Eho-Maki (Salmon Avocado Alasca Futomaki Sushi Roll)
Difficulty: Easy
Time: 15min
Number of servings: 1
Necessary Equipment:
makisu (bamboo sushi-roll mat)
Ingredients:
300g (10.5oz.) cooked Japanese rice (short-grain rice)
2 tbsp Sushisu (seasoning for sushi rice)
1 nori sheet
A
* cracked black pepper
* smoked salmon
* whole kernel corn
* onion slices
* baby leaves
* avocado slices
* mustard mayonnaise
Directions:
1. Place cooked Japanese rice in a bowl. Add Sushisu while the rice is hot and slice through rice using rice paddle to separate the grains. (Cool the rice before you use.)
2. Cover the bamboo sushi-roll mat with plastic wrap. Place nori sheet on the bamboo sushi-roll mat, shiny side down.
3. Spread sushi rice (1.) on the nori sheet using your finger tips, little bit moistened with water.
4. Place A lengthwise on the nori sheet.
5. Roll the bamboo mat forward, hold the line of ingredients firmly with your fingers, make sure all the ingredients are pressed in, roll it completely, and gently press the mat around the roll to shape it (do not squeeze).
You want to eat uncut sushi roll, so don’t cut it. You can of course make it smaller!!!
How to eat the Eho-Maki is here.
http://createeathappy.blogspot.com/2011/02/eho-maki.html
レシピ（日本語）
http://cooklabo.blogspot.com/2009/02/blog-post.html
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Some people substitute the sushi roll with roll cake and other rolled foods these days. Anything that rolls in the fortune is said to be okay 😉
Product I used:
ミツカン すし酢 (Mizkan Sushisu – seasoning for Sushi rice)
http://www3.mizkan.co.jp/sapari/product/group/index.asp?id=02001&sid=02
http://www.mizkan.co.uk/brands/retail.asp#
Music by
Dazie Mae
Misbehaved
http://www.jamendo.com/en/
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