Futomaki Sushi Recipe

Method4 steps · about 25 min

1. 1

   Step 1: Wash the dried kanpyo (2 oz) lightly, rub with the salt (1 tsp), and rinse again. Boil it in water for 5 minutes, then drain. Return it to the pot with fresh water just to cover, the sugar (2 Tbsp) and the 2 tablespoons soy sauce. Cook until the liquid is almost gone, then set the seasoned kanpyo aside.

   Initial kanpyo boil · 5 minUses 2 oz Kanpyo (ribbons of dried gourd) · 1 tsp salt · Water for washing and rinsing kanpyo, amount as needed · Water for the initial kanpyo boil, amount as needed · Fresh water, just enough to cover drained kanpyo · 2 Tbsp sugar · 2 Tbsp Soy Sauce

2. 2

   Step 2: Cut the cucumber (1-2) and ready fully cooked tamagoyaki (1) into long strips about 1 cm thick. Aim for a combined length of about 20 cm; shorter pieces can be arranged end to end.

   Uses 1-2 cucumber · 1 prepared batch tamagoyaki (rolled egg omelette)

3. 3

   Step 3: Lay a bamboo sushi mat with its slats running left to right. Place one nori sheet on the mat. Spread about one third of the ready sushi rice over it, leaving 2.5 cm clear at the near and far edges. Arrange a share of the cucumber and tamagoyaki strips, two boiled shrimp and a share of the seasoned kanpyo across the centre. Hold the fillings in place and roll away from you, using the mat to tighten the roll without rolling the mat into the sushi. Remove the roll. Repeat with the remaining two nori sheets, rice and fillings to make three rolls in total.

   Uses 3 sheets Nori roasted seaweed (8" x 8" (20cm x 20cm)) · 2 cups ready seasoned sushi rice · Cucumber and tamagoyaki strips · 6 ready boiled shrimp, peeled · Seasoned kanpyo

4. 4

   Step 4: Cut all three rolls into slices about ½ inch thick. Serve with the optional extra soy sauce for dipping.

   Uses Three completed futomaki rolls · Soy Sauce