「サーモンとカニカマの恵方巻」は、彩りが良く家族で楽しめる行事食。
サーモンは良質なたんぱく質とDHA・EPAが豊富で、血流や脳の健康に役立ちます。
干ししいたけの食物繊維やミネラル、きゅうりや大葉のビタミンも加わり栄養バランス◎。
具材を好みに変えやすく家庭で作りやすいのも魅力。
酢飯の酢は食欲を促し、食べ応えもある満足度の高い一品です。
Salmon and Crab Stick Ehomaki (Lucky Direction Sushi Roll)
Salmon and Crab Stick Ehomaki is a colorful and festive sushi roll traditionally enjoyed during Setsubun, a seasonal Japanese celebration.
This roll is fun to make and share with family.
Salmon provides high-quality protein and is rich in DHA and EPA, which support healthy blood circulation and brain function.
Dried shiitake mushrooms add dietary fiber and minerals, while cucumber and shiso leaves contribute vitamins, creating a well-balanced and nutritious dish.
Another appealing feature is its flexibility—ingredients can easily be adjusted to suit personal taste.
The vinegar in the sushi rice enhances appetite, making this a satisfying and flavorful meal.
【材料】
酢飯 70g×4＝280g ※恵方巻4本分
サーモン 100g位 ※お好きなお刺身でOK
カニカマ 4本
干ししいたけ 15g
沢庵 50g
きゅうり 1本
海苔（半切り） 4枚
大葉 4枚
炒り胡麻 適量
酢 適量
【酢飯調味料】
米 2合に対して
酢 50㏄
砂糖 小さじ4
塩 小さじ1
※良く混ぜ合わせておく
【干しシイタケの甘煮調味料】
シイタケの戻し汁 150㏄
砂糖 小さじ4
醤油 大さじ2
酒 大さじ2
【作り方】
干ししいたけは水に浸して戻しておく ※半日ほど
柔らかく戻ったら、5㎜幅に切り
鍋にシイタケの戻し汁150㏄、砂糖小さじ4、醤油大さじ2、酒大さじ2を入れて
沸騰させ灰汁を取り除いたら、弱火で汁気が無くなるまで煮詰め、冷ましておく
大葉は半分に切る
きゅうりは、のりの幅より少し長めに切り4等分にして種のところは切り取る
沢庵は細く切る
カニカマは手でほぐして酢で和えておく
サーモンは食べやすい大きさに切って酢で和える
巻きすの上にのりを置き、奥を2センチほど開けて酢飯70gを敷く
海苔の真ん中の位置に炒り胡麻をふり大葉、サーモン、カニカマなどの具材を乗せて
手前の海苔を巻きすごと持ち上げ、
向こうの酢飯の端（海苔の空白部分）まで一気に持っていく
※このとき空いた指で具を軽く押さえながら巻く
巻き終わったら落ち着くまでしばらく置いていただく
Ingredients
Sushi Rice
Seasoned sushi rice: 70 g × 4 rolls (280 g total)
Fillings
Salmon: about 100 g (sashimi-grade fish of your choice works well)
Crab sticks (kanikama): 4 pieces
Dried shiitake mushrooms: 15 g
Takuan (pickled daikon): 50 g
Cucumber: 1
Nori seaweed sheets (half size): 4 sheets
Shiso leaves: 4
Toasted sesame seeds: as needed
Rice vinegar: small amount (for seasoning fish and crab sticks)
Sushi Rice Seasoning (for 2 cups of uncooked rice)
Rice vinegar: 50 ml
Sugar: 4 tsp
Salt: 1 tsp
(Mix well before using.)
Simmered Shiitake Seasoning
Shiitake soaking liquid: 150 ml
Sugar: 4 tsp
Soy sauce: 2 tbsp
Sake: 2 tbsp
Instructions
Prepare the Shiitake Mushrooms
Soak dried shiitake mushrooms in water for about half a day until softened.
Slice into 5 mm strips.
In a pot, combine 150 ml of the soaking liquid, sugar, soy sauce, and sake.
Bring to a boil, skim off any foam, then simmer over low heat until most of the liquid evaporates. Let cool.
Prepare the Fillings
Cut shiso leaves in half.
Cut cucumber slightly longer than the width of the nori, slice into four lengthwise pieces, and remove the seeds.
Slice takuan into thin strips.
Shred crab sticks by hand and lightly season with vinegar.
Cut salmon into bite-sized strips and lightly season with vinegar.
Assemble the Ehomaki
Place a sheet of nori on a bamboo sushi mat.
Spread 70 g of sushi rice evenly over the nori, leaving about 2 cm of space at the far edge.
Sprinkle toasted sesame seeds across the center of the rice.
Arrange shiso, salmon, crab sticks, shiitake mushrooms, cucumber, and takuan across the middle.
Roll the Sushi
Lift the front edge of the bamboo mat and roll tightly toward the uncovered edge of the nori.
Gently hold the fillings in place with your fingers while rolling.
Allow the roll to rest briefly so it holds its shape before serving.
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