Sushi rolls Futomaki 太巻き寿司

Method15 steps · about 30 min

1. 1

   Step 1: Have 4.5 cups of cooked, seasoned sushi rice ready and cool enough to handle. Its separate cooking and seasoning are completed before this rolling recipe.

   Uses 4.5 cups of sushi rice (*1)

2. 2

   Step 2: Soak the dried shiitake in one bowl with one cup water and the kanpyo (1/3 packet) in a separate bowl with its own one cup water, until rehydrated.

   Uses 1 cup dried shiitake mushrooms · 1 cup water for soaking shiitake; reserve some soaking liquid · 1/3 packet Kanpyo · 1 cup water for separately soaking kanpyo

3. 3

   Step 3: While the dried ingredients soak, wash the half carrot and half cucumber and have the whole prepared tamagoyaki ready.

   Uses 1/2 carrot · 1/2 cucumber · 1 rolled egg (tamagoyaki *2)

4. 4

   Step 4: Cut the carrot and cucumber into long sticks and keep them separate. The carrot will be simmered; the cucumber stays raw for rolling.

   Uses Washed half carrot and half cucumber

5. 5

   Step 5: Cut the already prepared tamagoyaki into long sticks for the three rolls.

   Uses Whole prepared tamagoyaki omelette

6. 6

   Step 6: Squeeze the excess water from the mushrooms into a bowl, reserve that mushroom soaking liquid and thinly slice the mushrooms.

   Uses Rehydrated shiitake and their soaking water

7. 7

   Step 7: Squeeze the kanpyo and cut the strips to the width of the nori sheets.

   Uses Separately rehydrated kanpyo

8. 8

   Step 8: Put 100ml of the water that the mushroom soaked in and 2 tbs of sugar, 2 tbs sake, and 2 tbs of soy sauce into a saucepan.

   Uses Reserved mushroom soaking liquid · 2 tbs sugar · 2 tbs sake · 2 tbs soy sauce

9. 9

   Step 9: Add the sliced mushrooms, trimmed kanpyo and carrot sticks to the seasoned liquid. Bring to a boil, reduce to low and simmer until the carrot and kanpyo are tender and most liquid has reduced. Keep the cucumber aside for rolling.

   Uses Seasoned mushroom soaking liquid · Sliced rehydrated shiitake · Squeezed trimmed kanpyo · Carrot sticks only

10. 10

    Step 10: Remove from heat and allow to cool down before putting into the sushi roll.

    Uses Simmered mushroom-kanpyo-carrot filling

11. 11

    Step 11: Lay one nori sheet on a sushi mat. Spread 1.5 cups prepared sushi rice about 5 mm thick, leaving a 3 cm gap at the far edge.

    Uses One of the three nori sheets · One-third of prepared sushi rice

12. 12

    Step 12: Line up one-third of the cooled cooked filling, cucumber sticks and tamagoyaki across the centre of the rice, side by side rather than stacked.

    Uses First nori sheet with rice · One-third of cooled simmered filling · One-third of raw cucumber sticks · One-third of tamagoyaki sticks

    
13. 13

    Step 13: Place a little water on to the larger edge of the seaweed then roll the other side towards it and press down on the fillings as you roll then squeeze tightly.

    Uses Filled first sushi roll before closing · Water as needed to seal nori and wet slicing knife

    
14. 14

    Step 14: Repeat the spreading, filling and rolling for the remaining two rolls, using one nori sheet and 1.5 cups rice for each. Divide the reserved filling, cucumber and tamagoyaki evenly between them.

    Uses First sealed futomaki roll · Remaining two nori sheets · Remaining three cups prepared sushi rice · Remaining two-thirds cooled filling · Remaining two-thirds raw cucumber sticks · Remaining two-thirds tamagoyaki sticks · Water as needed to seal nori and wet slicing knife

15. 15

    Step 15: Wet a sharp knife, wipe and re-wet it between cuts as needed, and slice all three rolls. Serve with optional prepared sushi ginger and wasabi.

    Uses All three sealed futomaki rolls · Water as needed to seal nori and wet slicing knife · Prepared pickled sushi ginger, optional to serve · Wasabi, optional to serve