Futomaki Sushi Recipe
Rolled Sushi with cooked shrimp and seasoned vegetables
Servings: 3 rolls
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Ingredients
- 2 oz Kanpyo ribbons of dried gourd
- 1 tsp salt
- 2 Tbsp sugar
- 2 Tbsp Soy Sauce
- 1-2 cucumber
- Tamagoyaki 1 recipe
- 6 boiled shrimp
- 3 sheets Nori roasted seaweed 8" x 8" (20cm x 20cm)
- 2 cups Sushi Rice 1 recipe
- Soy Sauce
Instructions
- Wash Kanpyo lightly, rub with salt, and wash again. Cook in boiling water for 5 minutes and drain water. Put Kanpyo back in the pot and add just enough water to cover. Cook with sugar and soy sauce until the liquid is almost gone. Set aside.
- Cut cucumber and Tamagoyaki into thin and long strips, about 8" long and 1/2" thick (8cm x 1cm). It's OK not to have 8" long pieces, just add pieces together to make the total length.
- Put a sushi mat flat on your work surface with the bamboo slats left to right, so you can roll the mat away from you. Place a piece of seaweed on the sushi mat with one of the seaweed's sides close to the front edge of the sushi mat (the edge near you). Spread about 1/3 of sushi rice on the seaweed leaving a 1" (2.5cm) space at the front and far edges of the seaweed. Place Tamagoyaki, a cucumber strip, boiled shrimp, and Kanpyo next to each other in the middle of the rice. Holding the filling down, roll from the front end of the mat with the sushi mat toward the other end. Tighten the roll like a roll cake, pulling the mat to tighten. Remove the roll from the mat. Make 2 more rolls.
- Cut the roll into 1/2" thick. Serve with soy sauce if you like.