Futomaki Sushi
Ingredients
- For the mushrooms
- 500 milliliters water
- 10 dried shiitake mushrooms
- 8 Tbsps soy sauce
- 2 Tbsps sugar
- also
- 500 grams prepared Sushi rice
- 100 grams pickled ginger
- 4 Nori seaweed
- 4 Surimi
- 4 Tbsps white Sesame seeds
- 4 Tbsps Vinegar
- 1 Tbsp water
- soy sauce
- Wasabi
Preparation steps
First, prepare the omelet: whisk the eggs with the rice wine, soy sauce, sugar, and salt. In an omelet pan, heat the oil. Pour in the egg mixture and cook to make firm flat omelet. Let the omelet cool and cut into 1 cm (about 1/2-inch) wide strips.
Bring 250 ml (about 1 cup) water to a boil. Add the shiitake mushrooms, soy sauce and sugar and simmer for about 10 minutes. Strain the mushrooms through a sieve. Cut the shiitakes into strips. Cut the surimi in half lengthwise.
Toast the sesame seeds in a dry pan until light brown. Toast the nori sheets briefly in a dry pan. Drain the ginger. Mix the vinegar and water together and moisten your hands with it.
Lay 1 sheet of nori on a bamboo rolling mat and spread a quarter of the rice over the nori, leaving about 2 cm (1/2 inch) free at the top. Press the rice flat and make a strip of wasabi about 1 cm (1/4 inch) wide down the rice, slight to the right of center. Add some of the mushrooms, surimi, omelet strips, and sesame. Roll the sushi up tightly using the bamboo mat. Moisten your hands with the vinegar water again and reshape the roll to make it very tight. Dip a sharp knife in the vinegar water and then cut the sushi roll into equal pieces. Repeat with the remaining ingredients.
To serve, arrange the sushi on a platter or plates and accompany with pickled ginger, soy sauce and wasabi served.
