food forum

MORE ABOUT JAPANESE COOKING Vol.28 No.1 April 2014 / TRADITIONAL RECIPE

Futo-maki Jumbo Sushi Roll

Calories
312kcal
Protein
7.7g
Fat
4.0g
(per serving)

Ingredients (Serves 8 (4 rolls))

Nori
Nori
  • 4 dried shiitake mushrooms
  • 360 ml (1 1/2 C) water
Shiitake seasoning
  • 60 ml (1/4 C) mushroom soaking water
  • 1 T Kikkoman Soy Sauce
  • 1 T granulated sugar
  • 1 T Kikkoman Manjo Mirin
  •  
  • Hot cooked Japonica rice*1
Sushi vinegar mixture
  • 4 T rice vinegar
  • 1 t granulated sugar
  • 1 t salt
  •  
  • 135 g (4.8 oz.) canned flaked tuna in oil
Tuna seasoning
  • 1 T Kikkoman Soy Sauce
  • 1/2 T granulated sugar
  • 1/2 T Kikkoman Manjo Mirin
Tamago-yaki Japanese omelet
  • Vegetable oil
  • 2 eggs
  • 2 t granulated sugar
  • A pinch of salt
  •  
  • 4 sheets roasted nori seaweed
  • Cucumber
  • 12 sticks imitation crab meat
  • *1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml

Directions

  1. 1

    Soak dried shiitake mushrooms in water for several hours; drain and squeeze off excess water and remove stems. Reserve soaking water. Simmer with shiitake seasoning in small pan for about 5 minutes over medium heat until the liquid has nearly evaporated. Cut shiitake into 3 mm (0.1 in.) slices.

  2. 2

    Mix hot cooked rice with sushi vinegar mixture, fan to cool. Drain excess oil from tuna. Place tuna and tuna seasoning in a small pan, heat over medium heat until liquid has nearly evaporated.

  3. 3

    To make tamago-yaki, heat vegetable oil over medium heat in a rectangular frying pan*2 and pour in 1/3 egg mixture. When eggs are half-set, fold omelet by lifting the far end and rolling it toward you. Lightly grease the empty area of the pan, move omelet to this far side; grease the other half of pan. Pour in another third egg mixture and allow this new layer to seep beneath omelet. When the new layer is half-set, fold it as the first layer; repeat this process for the third layer, cook until lightly browned. After omelet has cooled, cut into 1 cm (1/3 in.) square long strips, as per cucumber in next step.

  4. 4

    Trim the cucumber into same length as the nori seaweed; then cut lengthwise into 6 mm (1/4 in.) strips.

  5. 5

    To make the sushi roll, place a sheet of nori on a bamboo mat. Spread the sushi rice out evenly on the nori, leaving the top and bottom of the sheet uncovered. Lay out a strip of cucumber, slices of shiitake, a quarter of the tuna, 3 crab sticks and 2 strips of tamago-yaki, all centered atop the rice (see photo 1). Roll up the nori sheet using the bamboo mat, holding the fillings tightly in place (see photos 2 and 3). Repeat with each sheet of nori.

  6. 6

    Cut each roll into 8 pieces. When cutting, use a dry cutting board to prevent nori from sticking, and wipe the knife with a damp kitchen towel before cutting each piece.

  1. *12C Japonica rice and 530 ml (2 C+3 T) water
  2. *2If a Japanese-style rectangular omelet pan is unavailable, use an 18 cm (7 in.) round pan to make the long omelet strips.

Recipe by Kikkoman Corporation

Vol. 28

Other recipes in this series

Instagram

Post your creation!

Kikkoman Global (@kikkoman_global)

is posting Kikkoman Recipes.
If you made this recipe, please post it with the hashtag #KikkomanLife
We love to see your creations on Instagram!