Sushi rolls Futomaki 太巻き寿司

Create your own traditional Japanese futomaki sushi rolls packed full of colorful and delicious ingredients.

📝 Ingredients

• 3 seaweed (nori sheets)
• 4.5 cups of sushi rice (*1)
• 1 rolled egg (tamagoyaki *2)
• 1/2 carrot
• 1/2 cucumber
• 1/3 packet Kanpyo
• 1 cup dried shiitake mushrooms
• 2 tbs sugar
• 2 tbs sake
• 2 tbs soy sauce

👨‍🍳 Instructions

1. 1preppare: Prepare the sushi rice by folowing the recipe link.
2. 2Soak the mushrooms in a bowl with 1 cup of water. Soak Kanpyo in a separate bow with 1 cups of water.
3. 3prepare: While the mushrooms are soaking, prepare the carrot, egg, and cucumber.
4. 4Cut the carrot and cucumber into long sticks and set aside.
5. 5Prepare the tamagoyaki by following the steps in the recipe link then cut into long sticks.
6. 6Squeeze out the excess water from the mushrooms into a bowl (save the water) and slice them thinly.
7. 7Squeeze out the excess water out of the Kanpyo and cut them in same length of nori sheets.
8. 8put ingredients into a saucepan: 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.
9. 9cook: Put the sliced mushrooms, Kanpyo and carrots into the sauce pan and bring it to boil then reduce the heat to low and allow it to simmer until the most of the liquid has reduced and the carrots are soft.
10. 10Remove from heat and allow to cool down before putting into the sushi roll.
11. 11Lay a seaweed sheet onto a sushi mat and place 1.5 cup rice on top and spread it out about 5mm thick leaving 3cm(1.2 inch) gap at the one edge of nori sheet.
12. 12Lay out the fillings in the centre of the sushi rice. Do not layer them on top of each other fillings, rather line them up. *3
13. 13roll: 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.
14. 14Repeat for the remaining amount of rice and fillings.
15. 15Cut the sushi roll into smaller sizes and serve with Sushi ginger and Wasabi if you have. *4