Futomaki Large Sushi Rolls

to prepare yourJapanese rice, rinse it several times until the rinsing water is nearly clear. You can cook your rice either in a large saucepan or a rice cooker.

to prepare the futomkai fillings, start with the mushrooms. remove the ends of the stems then slice the mushrooms. put the sliced mushrooms in a small saucepan.

add the sugar and soy sauce. cook the mushrooms over a medium heat for a few minutes until the liquid has almost evaporated. set aside

next, to make a tamagoyaki Japanese omelette, break the 3 eggs into a jug or bowl. add the sugar, the mirin and a pinch of salt and mix everything well.

heat a little oil in a small frying pan. pour 1/3 of the egg mixture into the pan. as the omelette forms, pop any little blisters that bubble up in the omelette. wait until the omelette skin has formed on the bottom of the pan, then use a slice to carefully fold the roll to one end of the pan.

pour in another 1/3 of the egg mixture to the pan. gently lift the cooked egg roll to let the raw egg slide underneath. adjust the heat if the pan is getting too hot.

once the omelette skin has formed, roll your tamagoyaki (egg roll) over a second time to the other end of the pan.

If the pan is getting dry, this is the time to add a little more oil. next, add the rest of the egg mixture to the pan and repeat the proces. when the tamagoyaki roll is ready, set it aside on a plate.

now, prepare some cucumber matchsticks. thinly slice the cucumber longways. remember to discard the middle of the cucumber where the seeds are ,as you won’t use that part. arrange the slices in a neat pile and then cut the slices into matchsticks, before setting aside.

next, to make your sushi rice, put your cooked rice into a large bowl. add the sushi vinegar and gently mix together, being careful not to mash the rice as you mix.

now is the time to slice the tamagoyaki into 5 strips longways.

to create your futomaki large sushi roll, place a sushi mat onto a chopping board, place 1 nori sheet on the mat. one side of the sheet should be slightly longer than the other. place the longer sides at the top and bottom of the mat.

place about 1/3 of sushi rice on the nori sheet. gently smooth out the rice over the sheet, leaving about a 2 cm / 3/4 inch strip at the top of nori without any rice.

next, lay 3 seafood sticks in a line about a third of the way up the rice. follow with a strip of tamagoyaki. one strip won’t cover the whole length, so lay another strip of tamagoyaki alongisde the first strip and cut to size. add 1/3 of the cucumber matchsticks and last, add 1/3 of the shiitake mushrooms over the tamagoyaki (egg roll).

now on to the rolling. hold the bottom of the sushi mat with both hands and roll the sheet over the rice and filling. use your index fingers to keep any filling in place if it moves. give the roll a firm squeeze to form the roll. next, unroll the mat and check the shape of the roll. then, roll once more, giving the roll a last, light squeeze.

use this technique to make 2 more sushi rolls.

to slice your futomaki large sushi rolls, use a sharp kitchen knife dipped in water before each cut. (this will prevent the rice from stiicking to the knife.) knife and wet first, trim the ends of the futomaki rolls. then slice each into 8 - 9 pieces.

plate up and serve with soy sauce.

enjoy your futomkai sushi rolls!