Shandong-style Ehomaki Roll

Ingredients

In this Shandong-style adaptation, we incorporate elements of Shandong cuisine to enhance the traditional Ehomaki. The addition of Shandong-inspired ingredients like bamboo shoots and wood ear mushrooms adds a delightful crunch and earthy flavor to the roll. The dipping sauce, with its tangy and slightly spicy notes, complements the roll perfectly, giving it a distinct Shandong twist. We alse have the original recipe for Ehomaki, so you can check it out.

• 2 cups (470ml) sushi rice 2 cups (470ml) sushi rice
• 4 sheets of nori seaweed 4 sheets of nori seaweed
• 8 large shrimp, cooked and peeled 8 large shrimp, cooked and peeled
• 8 scallops, cooked 8 scallops, cooked
• 1 carrot, julienned 1 carrot, julienned
• 1/2 cup bamboo shoots, thinly sliced 1/2 cup bamboo shoots, thinly sliced
• 1/4 cup wood ear mushrooms, soaked and sliced 1/4 cup wood ear mushrooms, soaked and sliced
• Shandong-style dipping sauce: Shandong-style dipping sauce:
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1 teaspoon chili oil 1 teaspoon chili oil
• 1 teaspoon sugar 1 teaspoon sugar

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 2g, 0.5g
• Carbohydrates (total, sugars): 68g, 2g
• Protein: 10g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Cook the sushi rice according to package instructions and let it cool.
2. 2.
   Lay a sheet of nori seaweed on a bamboo sushi mat.
3. 3.
   Spread a thin layer of sushi rice evenly over the nori, leaving a small border at the top.
4. 4.
   Arrange the shrimp, scallops, carrot, bamboo shoots, and wood ear mushrooms in a line across the rice.
5. 5.
   Carefully roll the sushi mat, applying gentle pressure to create a tight roll.
6. 6.
   Repeat the process with the remaining ingredients.
7. 7.
   Slice each roll into bite-sized pieces.
8. 8.
   In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, chili oil, and sugar to make the dipping sauce.
9. 9.
   Serve the Shandong-style Ehomaki Rolls with the dipping sauce on the side.

Treat your ingredients with care...

• Shrimp — Make sure to cook the shrimp thoroughly before using in the roll to ensure a safe and delicious result.
• Wood ear mushrooms — Soak the mushrooms in warm water for about 10 minutes until they become soft and pliable. Slice them thinly before adding to the roll.

Tips & Tricks

• To enhance the flavors, lightly sauté the bamboo shoots and wood ear mushrooms before adding them to the roll.
• Experiment with different seafood options like crab or lobster for a luxurious twist.
• If you prefer a spicier kick, add a touch of Sichuan peppercorns to the dipping sauce.
• Serve the Shandong-style Ehomaki Rolls with pickled ginger and wasabi for an authentic sushi experience.
• For a vegetarian version, substitute the seafood with tofu or tempeh marinated in soy sauce and sesame oil.

Serving advice

Serve the Shandong-style Ehomaki Rolls as a main course or as part of a sushi platter. Garnish with sesame seeds and finely chopped green onions for an added touch of freshness.

Presentation advice

Arrange the sliced Shandong-style Ehomaki Rolls on a platter, showcasing their vibrant colors and beautiful cross-sections. Serve with the dipping sauce in a small bowl on the side.