Futomaki

Ingredients

4 cups sushi rice, prepared

1 japanes cucumber, sliced lengthwise into quarters

2 eggs

2 teaspoons sugar

1 ounce kampyo

2/3 cup dashi soup stock

3 tablespoons soy sauce

2 tablespoons sugar

1 tablespoon mirin

4 sheets of nori (dried seaweed)

Preparation

Wash and soak kampyo in water for an hour before cooking, then cut into about 8-inch-long pieces.

Put dashi soup stock, sugar, mirin, and soy sauce in a medium pot. Bring to a boil over medium heat. Add kampyo, reduce heat, and simmer on low until the liquid is almost gone. Allow liquid to cool.

Meanwhile, prepare sushi rice. Beat eggs and sugar in a small bowl. Make a rolled omelette and cool, then cut it into long sticks.

Place a sheet of nori on a bamboo mat. Spread 1 cup of sushi rice on top of the sheet. Place the fillings horizontally on the rice. Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder. Press the bamboo mat firmly and remove it from the sushi.

Cut the rolled sushi into bite-size pieces.