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Don’t know whether you believe Futomaki will bring you good luck or not, but you don’t want to lose any opportunities to enjoy this yummy sushi roll for sure. Make Futomaki at home and enjoy!

Posted By: K. Taako
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Prep Time: 60 | Cook Time: 30 | Ready In: 90
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Prepared sushi rice, prepared (see recipe below)
1 Japanese cucumber, sliced lengthwise into quarters
2 eggs
2 tsp sugar
1 ounce kampyo
2/3 cup dashi soup stock
3 Tbsp Aloha shoyu
2 Tbsp sugar
1 Tbsp mirin
4 sheets of nori (dried seaweed)

Sushi Rice
3 cups Japanese Sushi Rice
3 1/4 Cups Cold Water
1/3 Cup Rice Vinegar
2 Tbsp Sugar
1 Tsp Salt

Cooking Process:

Sushi Rice:
Wash Rice in cold water until the water runs almost clear. This may take a few minutes. Once water runs semi-clear, drain rice of any excess water and add 3 1/4 cups.  I recommend using a rice cooker at this point so that the rice comes out consistently.

While the rice is cooking heat the rice vinear, sugar and salt in a pan until dissolved. Remove from heat as soon as sugar and salt has dissolved.

When rice is done, put rice in large bowl. Slowly add the vinegar mixture in to the rice while mixing the rice with a wooden spoon or spatula. The goal is to fold the mixture into the rice. You DON'T want to make mushy rice. The rice should stay as individual rice grains and not a glutenous blob. Another tip for making sushi rice is to let the steam (water) come out of the rice fast by mixing near a fan or open window. The breeze will allow the water to come out of the rice while adding the flavor from the vinegar mixture. Sushi rice is not sticky from over working the rice. It is sticky from the vinegar mixture lightly coating every grain of rice.

Store sushi rice at room temperature covered with a damp towel. This will keep the rice from drying out.

Preparing Ingredients:
Wash and soak kampyo in water for an hour before cooking. Cut softened kampyo into about 8-inch-long pieces. Put dashi soup stock, sugar, mirin, and soy sauce in a medium pot. Put it on medium heat and bring to a boil. Add kampyo in the pot and simmer on low heat until the liquid is almost gone. Cool it. Meanwhile, prepare sushi rice. Beat eggs and sugar in a small bowl. Make a rolled omelet and cool. Cut it into long sticks.

Put a sheet of nori on a bamboo mat. Spread 1 cup of sushi rice on top of the nori sheet. Place the fillings horizontally on the rice. Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder. Press the bamboo mat firmly and remove it from the sushi. Cut the rolled sushi into bite-size pieces.

User Reviewsview all rating
Reviewed on: Jan 21, 2016 By
Very onolicious, easy recipe to follow and just really good.