A thickly cut Japanese sushi roll, futomaki layers vinegared rice with thin omelette strips, carrot and cucumber, all rolled tightly in nori. With no raw fish involved, it is an ideal first roll for beginners.
Rinse the rice until the water runs clear and cook it, then fold in the vinegar, sugar and salt mixture while it is warm and let it cool.
Beat the eggs and cook them as a thin sheet in a lightly oiled wide pan, then cut into long strips once cool.
Cut the carrot into thin sticks and blanch briefly; cut the cucumber into sticks of the same thickness.
Place the nori on the bamboo mat and spread a thin layer of rice, then lay the omelette strips, carrot and cucumber in the centre. Roll tightly with the mat, sprinkle with sesame and slice with a sharp knife.
Press the bamboo mat firmly but gently while rolling, without crushing the rice, or the roll will fall apart when sliced. Allergens: contains egg, sesame.
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