Futomaki Sushi #cooking #japanesefood #sushi

By Japanese Cooking 101 · 45 min

Ingredients

Instructions

1. Rinse the kanpyo lightly, rub it with the salt, then rinse again.
2. Boil the kanpyo in water for 5 minutes, then drain.
3. Return the kanpyo to the pot, add just enough water to cover, then add the sugar and soy sauce and simmer until the liquid is almost gone. Set aside.
4. Cut the cucumber and tamagoyaki into thin, long strips about 8 inches (20 cm) long and 1/2 inch (1 cm) thick. Shorter pieces can be joined end to end to reach the total length.
5. Lay the sushi mat flat with the bamboo slats running left to right, and set a sheet of nori on it with one edge near the front edge of the mat.
6. Spread about 1/3 of the sushi rice over the nori, leaving a 1 inch (2.5 cm) gap at the front and far edges.
7. Lay the tamagoyaki, a cucumber strip, the boiled shrimp and the kanpyo side by side across the middle of the rice.
8. Hold the filling down and roll from the front, using the mat to pull the roll tight like a roll cake. Lift the roll off the mat.
9. Make two more rolls the same way.
10. Cut each roll into 1/2 inch (1 cm) thick slices.

Summarized from Japanese Cooking 101's video. Watch it for the details.

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