Futo Maki Fat Roll Food

FUTO-MAKI (FAT ROLL)

Futo-Maki (Fat Roll) image

This is a recipe for futo-maki (thick roll) It is my mother's favorite type of maki sushi and I make it a lot for her. Kampyo is dried gourd and can be found in most Asian markets or in the foreign foods section of the supermarket.

Provided by BirdyBaker

Categories Lunch/Snacks

Time 1h45m

Yield 4 rolls, 4 serving(s)

Number Of Ingredients 10

Ingredients

4 cups cooked rice (sushi rice)
4 sheets nori (dried seaweed)
2 eggs
1 ounce dried gourd
8 dried shiitake mushrooms
2/3 cup dashi stock
2 tablespoons sugar
1 tablespoon mirin
3 tablespoons soy sauce
cucumber, cut into sticks (optional)

Steps:

Wash and soak kampyo and shitake mushrooms in water and let sit for an hour.
Slice kampyo and mushrooms into pieces about 8 inches long.
Place dashi stock, sugar, mirin and soy sauce, kampyo and mushrooms in a pan and simmer for around an hour.
Let cool.
Beat eggs and add sugar to the eggs.
Make a firm omelette and cut it into long strips.
Put a sheet of nori on top of a bamboo sushi mat and spread a cup of sushi rice on top of the nori.
Place 1/4 of ingredients lengthwise on the rice and roll in a jelly roll fashion, pressing forward slowly and firmly to form a cylinder.
Remove sushi from mat and cut into 4-6 bite sized pieces.
Repeat with the rest of the nori.

Nutrition Facts : Calories 334.2, Fat 3, SaturatedFat 0.9, Cholesterol 105.8, Sodium 813, Carbohydrate 66.1, Fiber 1.5, Sugar 8.4, Protein 9.7

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