Futomaki
Ingredients
- For the mushrooms
- 500 milliliters water
- 10 dried shiitake mushrooms
- 8 Tbsps soy sauce
- 2 Tbsps sugar
- For the roll
- 500 grams prepared Sushi rice
- 4 Nori seaweed
- 200 grams Crabmeat
- 2 Avocados
- 4 Tbsps Tobiko Caviar
- 4 Tbsps light Sesame seeds
- 4 Tbsps Vinegar
- 1 Tbsp water
- soy sauce
- Wasabi
Preparation steps
For the mushrooms, boil 50 ml (approximately 2 ounces) water and pour over shiitake mushrooms. Add soy sauce and sugar and let stand for at least 10 minutes. Remove mushrooms. Pour broth through a sieve and set aside. Cut mushrooms into strips.
Toast sesame seeds in a dry pan until light brown.
Toast nori briefly in a dry pan.
Coarsely chop crab meat.
Halve avocado, remove pit and peel and cut into thin slices.
For the roll, mix vinegar and water together and dip hands in vinegar water. On a bamboo mat, place 1 nori sheet and spread about a quarter of rice over nori, leaving about 2 cm (approximately 3/4 inches) at the top. Gently flatten rice and press into place. In the middle of the rice, thinly brush wasabi in a strip about 1 cm (approximately 1/3 inch) wide. For each roll, place about a quarter of crabmeat, avocado, sesame, roe and mushrooms over rice. Lift and roll bamboo mat, compressing ingredients into a cylinder. Dip hands in vinegar water and reshape the cylinder with hands. Dip a sharp knife in vinegar water and cut roll into equal pieces. Repeat steps with remaining ingredients. To serve, arrange on platter.
