Stuffed vegetables and leaf rolls
Futomaki is a thick Japanese sushi roll filled with thin strips of omelet, carrot and cucumber over seasoned rice, then rolled tightly in a sheet of nori. It contains no raw fish, making it a good choice for first-time sushi makers.
Rinse the rice until the water runs clear, then boil it. While it is still hot, add the vinegar, sugar and salt mixture and fold it through with a cutting motion. Leave to cool until just warm.
Beat the eggs and cook them in a thin layer in a lightly oiled wide pan. Once cool, cut the omelet into long strips.
Cut the carrot into thin sticks and boil for a few minutes. Cut the cucumber into sticks of the same thickness.
Place a nori sheet on the makisu mat and spread the rice over it in a thin layer. Arrange the omelet strips, carrot and cucumber down the center. Roll tightly with the mat, sprinkle with sesame seeds and slice with a sharp knife.
Press the makisu mat firmly but gently enough not to crush the rice as you roll, or the roll may fall apart when sliced. Allergen: contains egg and sesame.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.