Ingredients for Futomaki－Thick Sushi Rolls Filled with Vegetables
- 【Sushi Rice】
- 2 cups rice
- 5 g kombu (kelp)
- 20 cc cooking sake
- 340 cc water
- 【Sushi Vinegar】
- 4 Tbsp rice vinegar
- 3 Tbsp sugar
- 1 tsp salt
- 【Tamagoyaki – Rolled Egg Omelette】
- 3 eggs
- 2 tsp sugar
- 1 tsp mirin (sweet sake)
- 3 tsp cooking sake
- dash salt
- 【Simmered Shiitake Mushroom】
- 5 dried shiitake mushrooms, rehydrated in 1 cup of water ★keep the 100cc water for cooking
- 2 tsp sugar
- 2 tsp mirin (sweet sake)
- 【Remaining Futomaki Ingredients 】
- 1 cucumber
- 30 g smoked salmon
- 5 sheets nori (dried seaweed)
- 100 g tuna
- 1 bunch mitsuba (Japanese herbs)
Cooking Instructions for making Futomaki－Thick Sushi Rolls Filled with Vegetables
Prepare Sushi Rice>>> ① Wash rice until water becomes clear. ② Put the rice in the rice cooker bowl and add water. Place the kombu on top of the rice and start cooking. ③ Blend sushi vinegar. Mix until ingredients have combined. ④ Spread cooked rice evenly on sushi oke. Pour sushi vinegar mixture over the rice. ⑤ With slicing motion mix rice and vinegar. ⑥ Cool rice down using a hand fan.
Make Simmered Shiitake Mushroom>>> ① Combine sugar, mirin and 100cc mushroom water in a pot and bring it to a boil over medium heat. ② Add shiitake mushrooms and simmer on low heat until the liquid is almost gone. Let it cool.
Make Tamagoyaki – Rolled Egg Omelette>>>① Beat eggs and add sugar,mirin,cooking sake and dash of salt in a small bowl. ② In a small pan heat canola oil, making sure to coat the pan. ③ Add the egg mixture to create a thin layer, then slowly roll, or fold the egg omelette to make a thick rolled omelet. ④ Remove from pan and allow it to cool. Cut it into five equal long sticks.
Prepare Remaining Futomaki Ingredients>>> ① Put a cucumber on a cutting board and sprinkle a dash of salt over the cucumber. ② To make its color greener, roll the cucumber to bruise the outside. ③ Cut the cucumber lengthwise into five equal parts. ④ Bring a large pot of water to boil. Blanch the mitsuba until wilted. ⑤ Cut tuna lengthwise into five equal parts.
Make the Futomaki Sushi Rolls>>>Place a nori sheet on your bamboo rolling mat and spread one-fifth of sushi rice on top of the dried seaweed sheet, evenly.
Place tuna, salmon, simmered shiitake mushroom, egg omelet and cucumber sticks, mitsuba horizontally on the rice at one-third part from the bottom edge of the bamboo mat.
Grab the bottom edge of the bamboo mat while keeping the fillings in place with your fingers.
Roll into a tight cylinder like a fat cigar.
After rolling, cover the nori roll with the bamboo mat and press the bamboo mat firmly and remove it from the sushi. Set aside.
Repeat, and make four more futomaki rolls.
Wrap futomaki rolls with a plastic wrap.
Wipe a knife with a wet cloth before slicing the futomaki. Cut the rolled futomaki sushi .
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