Futo-maki Jumbo Sushi Roll

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.

Recipe by Kikkoman Corporation