Futomaki: Fat Rolled Sushi With Vegetables
Futomaki are thick Japanese sushi rolls, vibrant with vegetables and a well-balanced flavor, known for their appealing presentation.
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Instructions
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Wash, soak for one hour, drain, and cut kanpyo into 8-inch pieces.
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In a pot, combine dashi, soy sauce, sugar, and mirin; bring to a boil, then add kanpyo and simmer until the liquid is almost gone. Let cool.
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Beat eggs with sugar, then cook a thin layer in an oiled pan, rolling it into a thick omelet. Cool and cut into long sticks.
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Lay plastic wrap over a bamboo mat, then place a nori sheet. Spread 1/4 portion of sushi rice on the nori.
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Arrange kanpyo, omelet, and cucumber sticks horizontally in the center of the rice.
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Roll the bamboo mat forward to shape the sushi into a cylinder, pressing firmly, then remove the mat.
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Repeat to make three additional futomaki rolls.
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Wipe a knife with a wet cloth and slice the rolled futomaki into bite-sized pieces.