Three thick ehomaki (setsubun sushi rolls) filled with rice, fish, egg, and vegetables are arranged on a wooden plate. Chopsticks and a small cup rest beside them on the wooden table.

Recipe Highlights

Ehomaki (Setsubun Sushi Roll) is an uncut thick roll of sushi enjoyed for good fortune at the end of winter and start of spring in Japan. It’s colorful, meaningful, and easy to make at home when you keep the fillings simple. This modern version stays true to tradition while using easy-to-find ingredients so you can enjoy this custom at home.

  • Uses seven simple fillings to honor the Seven Lucky Gods of fortune
  • Quick to assemble once the fillings are prepped
  • Fun, hands-on meal that’s perfect for sharing

If you love sushi rolls, try my Spicy Tuna Rolls, California Roll, and Dragon Roll Recipe next!

Two uncut sushi rolls—ehomaki (setsubun sushi roll)—filled with rice, vegetables, and seafood are wrapped in nori and arranged on a bamboo plate with chopsticks and a small teacup nearby.

What is Ehomaki (Setsubun Sushi Roll)?

Ehomaki (恵方巻き, ehōmaki) are thick, uncut sushi rolls eaten on Setsubun (節分), the Japanese Bean-Throwing Festival held around February 3rd at the beginning of spring.

The custom began in the Osaka area in the late Edo to Meiji period and gained nationwide popularity after convinence stores and supermarkets began promting in the 1990s.

On Setsubun, people eat ehomaki in silence while facing the year’s lucky direction (恵方, eho), praying for health, prosperity, and family harmony.

Ingredients for Ehomaki

Find the printable recipe with measurements below.

Jump to Recipe

How to Make Ehomaki (Setsubun Sushi Roll)

  1. Cut the ingredients. Slice the cucumber, tamagoyaki, and unagi lengthwise into long strips. Cut the shrimp in half lengthwise.
  1. Spread the sushi rice. Place a nori sheet on a bamboo mat and spread the rice evenly, leaving empty strips at the top and bottom.
  1. Add the layer of fillings. Line up the cucumber, unagi, shrimp, egg, and shiitake near the bottom edge of the rice. Then, place the salmon and tuna on top so the roll stays evenly shaped.
  1. Roll tightly. Lift the mat and roll firmly over the fillings, applying even pressure.
  1. Serve. Enjoy the roll uncut on Setsubun, or slice into pieces when serving at other times of the year.
A hand uses a knife to slice a grilled eel fillet on a wooden cutting board, preparing it as a savory filling for ehomaki (setsubun sushi roll).
A person spreads white sushi rice over a sheet of nori seaweed on a bamboo sushi rolling mat, using a white rice paddle to prepare ehomaki, the traditional setsubun sushi roll.
A bamboo sushi mat holds a sheet of nori with sushi rice and layered ingredients—shiitake mushrooms, omelette, shrimp, tuna, salmon, and eel—ready to be rolled into an ehomaki (setsubun sushi roll).
Close-up of hands using a bamboo sushi rolling mat to roll ehomaki (setsubun sushi roll) on a wooden surface. The mat is tied with string to hold it together.
A white plate holds a whole ehomaki (setsubun sushi roll) and sliced pieces filled with rice, egg, vegetables, and fish. Surrounding the plate are small dishes, a teapot, a cup of green tea, and chopsticks on a wooden table.
Namiko Hirasawa Chen

Nami’s Recipe Tips

These simple tips will help you make ehomaki successfully every time.

  • Prep fillings ahead. Making the shiitake mushrooms and tamagoyaki in advance makes rolling day much easier.
  • Moisten your fingers. Lightly wet your fingers with vinegared water (tezu) so the rice doesn’t stick.
  • Measure the rice. Use a measuring cup or scale to portion the sushi rice. This helps control the size of each roll. Spread the rice evenly so the fillings stay centered and evenly shaped. Lightly moisten the cup before each use.
A metal measuring cup filled with water rests inside a clear glass bowl of water on a wooden surface, beside a bamboo mat—perfect for preparing ehomaki (setsubun sushi roll).
A hand holds a metal measuring cup filled with cooked white rice above a wooden tray, with more rice and a rice paddle—perfect for crafting ehomaki (setsubun sushi roll).
  • Leave empty nori strip. This keeps the rice from showing at the seam.
  • Place sturdy fillings near the bottom. Ingredients like cucumber are easier to roll this way.
  • Put small and loose pieces near the top. Shiitake mushrooms stay inside the roll when placed toward the top.
  • Hold the bamboo mat firmly. Keep the fillings in place and gently pull the mat as you roll to tighten the sushi evenly.
  • Don’t slice on Setsubun. Tradition says cutting the roll, even the ends, is unlucky. Outside the holiday, feel free to trim for a neater look.
Three thick ehomaki (setsubun sushi roll) packed with colorful fish, egg, and vegetables are stacked on a wooden plate. Chopsticks, a tea cup, and small dishes complete the scene on a rustic wooden table.

Variations and Customizations

Looking to change things up? Try these easy and tasty ideas!

  • Make futomaki instead. This thick maki sushi with traditional fillings is the customary choice for ehomaki. Follow my Futomaki Sushi recipe to make it.
  • Try a Korean seaweed roll. Some families enjoy uncut Kimbap rolls as ehomaki.
An oval plate containing Futomaki (Thick Maki Sushi).
A white round plate containing sliced Kimbap (Korean Seaweed Roll).
  • Use plant-based fillings. Firm tofu cutlet (atsuage), freeze-dried tofu (koyadofu), shiso, spinach, avocado, thin carrot strips, or kanpyo (dried gourd) work.
  • Choose different seafood. Kamaboko, crab, sakura denbu (cod fish flakes), or other sashimi-grade fish are favorite fillings.
  • Use meat filling. Gingery ground chicken or thin-sliced Yakiniku Beef add rich flavor.
A white plate with a whole ehomaki (setsubun sushi roll) and nine sliced sushi pieces filled with fish, egg, and vegetables sits next to a cup of green tea on a wooden table with chopsticks and small blue-patterned dishes.

What to Serve with Ehomaki

This lucky direction roll is the main dish for Setsubun, but we often enjoy these traditional foods alongside it.

  • Kenchinjiru – Shojin ryori vegetable soup traditionally served on Setsubun.
  • Soba Noodle Soup – Historically eaten during the winter-to-spring transition in Japan.
  • Grilled sardines – Traditionally served to ward off evil spirits and misfortune.
  • Roasted soybeans (fukumame) – “Fortune beans” tossed during the Setsubun mamemaki ritual to cast out demons.
Handmade ceramic bowls containing Kenchinjiru (Japanese Vegetable Soup)
Roasted soybeans and demon mask.

Storage Tips

To store: Ehomaki is best enjoyed the same day it’s made, as rice hardens in the refrigerator. If necessary, wrap tightly in plastic and cover with a thick kitchen towel to keep the rice from getting cold.

FAQs

Why is ehomaki eaten on Setsubun?

Setsubun is a Japanese festival marking the transition from winter to spring. Ehomaki is eaten on this day because it’s a symbolic way to welcome good fortune, health, and prosperity for the year ahead at a major seasonal turning point in the Japanese calendar.

Why does ehomaki symbolize good luck?

  • Thick, whole sushi roll: Represents good fortune being “rolled” into your life.
  • Eaten uncut: Symbolizes not cutting off luck or important relationships.
  • Eaten in silence: Helps keep wishes from escaping.
  • Facing year’s lucky direction (ehō): Invites the gods of good fortune into your home.

Do you have to eat ehomaki uncut?

Traditionally on Setsubun, yes. The roll is eaten whole to avoid “cutting off” good luck or relationships. Outside of the holiday, slicing is perfectly fine.

Why does ehomaki have seven fillings?

The seven fillings represent the Seven Lucky Gods (七福神) in Japanese culture. It’s the number seven, not the specific ingredients, that symbolizes good fortune.

Can you make ehomaki ahead of time?

Ehomaki is best eaten the same day it’s made. Sushi rice hardens in the refrigerator, and sashimi is best enjoyed fresh. If you’re new to rolling sushi, this sushi making kit can get you started.

I’d love to hear how yours turned out! 💛 Please leave a star rating and comment below to share your experience. Your feedback not only supports Just One Cookbook but also helps other home cooks discover recipes they can trust.

A rectangular plate containing three ehomaki, or uncut sushi rolls, prepared for setsubun festival.
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5 from 3 votes

Ehomaki

by Namiko Hirasawa Chen
Ehomaki is a long and thick sushi roll that we enjoy during Setsubun, a Japanese festival marking the transition from winter to spring. Bring good fortune with my modern version of homemade ehomaki that uses seven simple fillings!
Prep: 1 hour
Total: 1 hour
Servings: 4 uncut rolls

Ingredients 
 

Instructions

Before You Start

  • Make ahead (optional): I prepare the Simmered Shiitake Mushrooms and 3 Ingredient Simple Tamagoyaki 1–2 days in advance and refrigerate them until ready to use.
    To prepare the shrimp: Devein shell-on large shrimp (see How to Devein Shrimp), push their backs to straighten, and quickly boil in 2 cups (475 ml) water with a splash of sake until their color changes. Peel the shells afterward.
    Ehomaki Sushi Roll 0
  • The sushi rice takes about 90 minutes to make. Please note that 1½ cups (300 g, 2 rice cooker cups) of uncooked Japanese short-grain rice yield 4⅓ cups (660 g) of cooked white rice. You can follow my How to Make Sushi Rice recipe for step-by-step instructions.
    Now, gather all the ingredients and a sushi mat. A sushi making kit is helpful but not required.
    Ehomaki Sushi Roll Ingredients

To Prepare the Ingredients

  • Cut off the ends of 1 Japanese or Persian cucumber. (Optional: You can peel the skin alternately to create stripes.) Cut it lengthwise in half, then lengthwise again into quarters.
    Ehomaki Sushi Roll 1
  • Slice off the seeds with a knife. Then, cut the quarters lengthwise in half again to make 8 cucumber sticks.
    Ehomaki Sushi Roll 2
  • Cut 1 batch Tamagoyaki (Japanese Rolled Omelette) lengthwise into 8 strips.
    Ehomaki Sushi Roll 3
  • Cut each of the 4 cooked shrimp in half lengthwise.
    Ehomaki Sushi Roll 4
  • Cut 1 unagi (freshwater eel) fillet lengthwise into 4 strips.
    Ehomaki Sushi Roll 5

To Add the Sushi Rice and Fillings

  • Moisten a 1 cup measure in a small bowl of water, shake off the excess, and scoop 1 cup (150 g) sushi rice.
    Side-by-side images: a metal measuring cup in a glass bowl of water on the left, and on the right, a hand holding a metal measuring cup filled with cooked white rice—perfect for preparing ehomaki—over a wooden surface.
  • Make one roll at a time. Set the sushi mat on a work surface with the bamboo slats running sideways (horizontally). Place 1 nori sheet shiny side down on the mat. Leave about 3–4 slats visible on the edge nearest you (the bottom edge). Place the measured sushi rice in the middle of the nori.
    Nami's Tip: For thick rolls, we often place the nori's short side along the mat's bottom edge so there's more room to roll the ingredients. For ehomaki, we often place the long side close to the bottom edge so the roll is thinner and easier to eat uncut. You can decide based on how you'll serve it.
    Side-by-side images show a bamboo sushi rolling mat with a sheet of nori. On the left, the nori is plain; on the right, there is a mound of white sushi rice in the center, ready for making ehomaki.
  • Gently spread it with your fingers without mashing, leaving an empty strip of nori across the bottom ½ inch (1.5 cm) and top 1 inch (2.5 cm). Spread it evenly so the roll isn't lumpy.
    Nami's Tip: Instead of using your fingers, you can use a rice paddle held vertically to avoid mashing the rice. Or, to keep the rice from sticking, moisten your fingers in vinegared water (tezu) made with 1 cup (240 ml) water and 1 Tbsp unseasoned rice vinegar.
    Two-panel image showing sushi-making: on the left, rice is being placed onto a sheet of nori on a bamboo mat; on the right, the rice is evenly spread over the nori, just like preparing ehomaki for rolling.
  • First layer of fillings: Leave a ¼-inch (7 mm) strip of rice at the bottom and add the easy-to-hold fillings: 2 sticks cucumber, 2 strips tamagoyaki, 1 strip unagi, and 2 strips shrimp. Turn both the unagi and shrimp on their sides to keep the first layer compact. Add one portion of simmered shiitake mushrooms last so they won't fall out when rolling.
    Nami's Tip: Keep in mind what the filling will look like after it's rolled up. I try my best to arrange the ingredients so similar colors are not next to each other.
    Ehomaki Sushi Roll 8
  • Second layer of fillings: Place 2 strips salmon sashimi and 2 strips tuna sashimi on top of the cucumber and unagi.
    Ehomaki Sushi Roll 9

To Roll the Ehomaki

  • Hold the ingredients in place with the fingers of both hands. Grab the bottom edge of the mat with your thumbs and index fingers, then tightly roll the bottom edge over the filling. Lift away the mat slightly as you roll firmly until the bottom and top rice meet.
    Ehomaki Sushi Roll 10
  • Press it through the mat to tighten the roll and secure the seam.
    Ehomaki Sushi Roll 11
  • Now, lift the bottom edge with one hand, pulling the mat forward as you finish rolling the rest of the way with your other hand. Then, place the mat on top of the roll and press/squeeze with both hands to correct the shape. Repeat to roll the rest of the ehomaki.
    Ehomaki Sushi Roll 12

To Serve

  • Enjoy the ehomaki uncut on Setsubun! Traditionally, ehomaki is not sliced on Setsubun to avoid cutting off good fortune. If you prefer a neater look, you can trim the ends. You can also slice and enjoy these sushi rolls any time of year.
    Close-up of hands slicing an ehomaki sushi roll on a wooden board (left), and neatly arranged sliced sushi rolls on a white plate with side dishes and chopsticks on a wooden table (right).

To Store

  • It‘s best to enjoy ehomaki the same day you make them. Rice gets hard and dry in the refrigerator, so it's not ideal to store them overnight. If you really want to keep them in the fridge, I recommend covering them with plastic wrap and a thick kitchen towel, so the rice will stay cool and safe, but not get cold.

Notes

Variations and Customizations
Looking to change things up? Try these easy and tasty ideas!
  • Make futomaki instead. This thick maki sushi with traditional fillings is the customary choice for ehomaki. Follow my Futomaki Sushi recipe to make it.
  • Try a Korean seaweed roll. Some families enjoy uncut Kimbap rolls as ehomaki.
  • Use plant-based fillings. Firm tofu cutlet (atsuage), freeze-dried tofu (koyadofu), shiso, spinach, avocado, thin carrot strips, or kanpyo (dried gourd) work.
  • Swap out unagi. Try Catfish Kabayaki instead of eel.
  • Use meat filling. Gingery ground chicken or thin-sliced Yakiniku Beef add rich flavor.
  • Choose different seafood. Kamaboko, crab, sakura denbu (cod fish flakes), or other sashimi-grade fish are favorite fillings.

Nutrition

Calories: 520kcal, Carbohydrates: 44g, Protein: 40g, Fat: 18g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 269mg, Sodium: 480mg, Potassium: 653mg, Fiber: 3g, Sugar: 5g, Vitamin A: 3151IU, Vitamin C: 7mg, Calcium: 65mg, Iron: 2mg

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Editor’s Note: This post was originally published on January 22, 2025, and updated on January 27, 2026, with more helpful information.