Futomaki

Ingredients

• 4 cups sushi rice, prepared
• 1 Japanese cucumber, sliced lengthwise into quarters
• 2 eggs
• 2 tsp sugar
• 1 ounce kampyo
• ²/₃ cup dashi soup stock
• 3 tablespoons soy sauce
• 2 tablespoons sugar
• 1 tablespoon mirin
• 4 sheets of nori (dried seaweed)

Cooking Instructions

1. Wash and soak kampyo in water for an hour before cooking.
2. Cut softened kampyo into about 8-inch-long pieces.
3. Put dashi soup stock, sugar, mirin, and soy sauce in a medium pot.
4. Put it on medium heat and bring to a boil.
5. Add kampyo in the pot and simmer on low heat until the liquid is almost gone. Cool it.
6. Meanwhile, prepare sushi rice.
7. Beat eggs and sugar in a small bowl.
8. Make a rolled omelet and cool. Cut it into long sticks.
9. Put a sheet of nori on a bamboo mat.
10. Spread 1 cup of sushi rice on top of the nori sheet.
11. Place the ingredients lengthwise on the rice.
12. Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder.
13. Press the bamboo mat firmly and remove it from the sushi.
14. Cut the rolled sushi into bite-size pieces.