Futomaki
By: Sheri Wetherell
Published: Monday, April 11, 2011 - 11:42am

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

1 Wash and soak kampyo in water for an hour before cooking, then cut into about 8-inch-long pieces. 2 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. 3 Meanwhile, prepare sushi rice. Beat eggs and sugar in a small bowl. Make a rolled omelette and cool, then cut it into long sticks. 4 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. 5 Cut the rolled sushi into bite-size pieces.

About


Futomaki are thick sushi rolls that contain a variety of ingredients.