Download Stashcook Now. Get the best meal planning app for your family.

Futomaki: Fat Rolled Sushi With Vegetables Recipe

Name: Futomaki: Fat Rolled Sushi With Vegetables
Prep time: 1 h 30 min
Cook time: 20 min
Total time: 1 h 50 min
Yield: 4
Ingredients: For Kanpyo; 1 ounce dried kanpyo (calabash gourd); Water (for soaking); 2/3 cup dashi soup stock; 3 tablespoons soy sauce; 2 tablespoons sugar; 1 tablespoon mirin; For Tamagoyaki (Egg Omelette); 2 eggs; 2 teaspoons sugar; Canola oil; For Futomaki Rolls; 4 sheets of nori (dried seaweed); 6 cups prepared sushi rice (steamed short-grain white rice seasoned with sushi vinegar); 1 small cucumber (trimmed and cut lengthwise into quarters)

The Spruce Eats

Futomaki are thick Japanese sushi rolls primarily filled with vegetables. They're known for their beautiful presentation and well-balanced flavor.

Ingredients

For Kanpyo

1 ounce dried kanpyo (calabash gourd)

Water (for soaking)

2/3 cup dashi soup stock

3 tablespoons soy sauce

2 tablespoons sugar

1 tablespoon mirin

For Tamagoyaki (Egg Omelette)

2 eggs

2 teaspoons sugar

Canola oil

For Futomaki Rolls

4 sheets of nori (dried seaweed)

6 cups prepared sushi rice (steamed short-grain white rice seasoned with sushi vinegar)

1 small cucumber (trimmed and cut lengthwise into quarters)

Method

Gather the ingredients.

In a small bowl, wash, rinse, and drain kanpyo (dried calabash gourd).

Soak in fresh water for about 1 hour until soft and pliable.

Squeeze excess water from kanpyo.

Cut softened kanpyo into about 8-inch long pieces.

In a medium pot, combine dashi soup stock, soy sauce, sugar, and mirin. Bring to a boil over medium heat.

Add kanpyo and simmer over low heat until liquid is almost gone. Let cool.

Gather the ingredients.

Beat eggs and sugar in a small bowl.

In a small pan, heat canola oil, making sure to coat pan. Add egg mixture to create a thin layer.

Then slowly roll, or fold, the egg omelet to make a thickly rolled omelet.

Remove from pan and allow it to cool. Cut it into long sticks.

Gather the ingredients.

Lay a piece of plastic wrap over the bamboo mat. (This makes cleanup easier.) Place a large sheet of dried, roasted seaweed (nori) over plastic wrap on bamboo mat.

Spread evenly 1/4 portion of sushi rice on top of dried seaweed sheet.

Place kanpyo, omelet, and cucumber sticks horizontally on rice in the center.

Roll up bamboo mat, pressing forward to shape sushi into a cylinder.

Press bamboo mat firmly and remove from the sushi.

Set sushi aside and repeat to make 3 more futomaki rolls.

Wipe a knife with a wet cloth before slicing the futomaki. Cut the rolled futomaki sushi into bite-sized pieces.