Futomaki
Ingredients
The sushi roll
-
3
sheets
nori
-
4.5
cups
sushi rice
-
1
piece
rolled egg (tamagoyaki)
-
½
piece
carrot
-
½
piece
cucumber
-
⅓
packet
kanpyo
-
1
cup
dried shiitake mushrooms
The seasoning
-
2
tablespoons
sugar
-
2
tablespoons
sake
-
2
tablespoons
soy sauce
Instructions
- Prepare the sushi rice according to the recipe.
- Soak the mushrooms and kanpyo in separate bowls of water.
- Cut the carrot and cucumber into long sticks.
- Prepare the tamagoyaki and cut it into long sticks.
- Squeeze out excess water from the mushrooms and slice them thinly.
- Squeeze out excess water from the kanpyo and cut it to match the nori sheet length.
- Combine the reserved mushroom soaking water with sugar, sake, and soy sauce in a saucepan.
- Add sliced mushrooms, kanpyo, and carrots to the saucepan and simmer until soft.
- Lay a nori sheet on a sushi mat and spread 1.5 cups of sushi rice on it.
- Arrange the fillings in the center of the rice without layering.
- Roll the nori tightly, sealing it with a little water.
- Repeat the rolling process with the remaining ingredients.
- Cut the sushi rolls into smaller pieces and serve with sushi ginger and wasabi.
Nutrition Facts (estimated)
Servings
3 sushi rolls
Calories
364
Total fat
2g
Total carbohydrates
73g
Total protein
9g
Sodium
719mg
Cholesterol
54mg
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