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Futomaki Zushi(Thick Sushi Roll) / Japanese Food

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JAPANESE TREND / Japanese Cooking (29) / Japanese Cooking (31)

Futomaki (太巻, lit. thick, large or fat rolls). A large cylindrical piece, with nori on the outside. A typical futomaki is three or four centimeters (1.5 in) in diameter.
They are often made with two or three fillings that are chosen for their complementary tastes and colors.
File:Roll maki.jpg
(Roll Maki Sushi)

File:Salmon skin maki.jpg
(Salmon Skin Maki)

(Makizushi and Inarizushi in a Japanese supermarket.)

During the Setsubun festival, it is traditional in Kansai to eat uncut futomaki in its cylindrical form, where it is partucularly called ehou-maki (恵方巻, lit. happy direction rolls). Futomaki is often vegetarian, but may include non-vegetarian toppings such as tiny fish roe and chopped tuna.

How to Make Vegan Sushi (Makizushi)

Ingredients (For 4 sushi rolls)

< For Sushi Rice >
*400cc cooked rice
*1/2 cup vinegar
*2 1/2 tbsp sugar
*1+1/2 tsp salt

< For rolled Japanese omelet >
*4 eggs
*2 tbsp dashi stock
*2 tbsp mirin sweet cooking sake
*1 tbsp sugar

< For other fillings >
*6 shrimps
*1 cucumber
*4 dried shiitake mushrooms
*3 tbsp shiitake soaking water
*1+1/2 tbsp soy sauce
*2 tbsp sugar
*2 tbsp mirin sweet cooking sake
*1 tbsp sake
*4 toasted nori seaweed


1. Heat the vinegar in a small pan. Warm slowly over a low heat, then turn it off. Dissolve the sugar and salt in the liquid, and let it cool.

2. Put the cooked rice in a "Handai" wooden sushi tub or wide cooking bowl. Pour the sushi vinegar on top and mix well, while fanning if possible. Then let the rice cool while placing a wet towel on top.

3. Break the eggs in a bowl and beat them. Add the dashi, mirin, sugar and salt and mix well.

4. Heat a frying pan and grease it. Pour a little of the egg mixture into the pan. Pull the cooked mixture towards the edge of the pan.
Add a little more egg mixture to coat the pan. Roll it towards the edge of the pan.
Pour a little more mixture. Then lift the edge of the rolled omelet so that the egg mixture flows under it. Roll it again.
Repeat this several times building a thicker roll. Remove from heat and leave it to cool. Then cut it into 1cm-thick sticks.

5. Remove the shell and tail of the shrimps and de-vein them.
Boil the water and add a little sake to it and then add the shrimps.
Bring it to a boil again and then turn off the heat. Put the lid on and let it to steam until cooked.
Make a few cuts on the belly and bend it straight.

6. Soak the dried shiitake mushrooms in just enough water to cover the mushrooms.
Cover with plastic wrap, and place a plate on top to weight them down. Let them soak for up to an hour.

7. Squeeze them and remove the stems. Then slice them.

8. Put the shiitake soaking water, soy sauce, sugar, mirin and sake in a pan and bring it to a boil. Add the shiitake mushrooms and simmer over low heat until the liquid is boiled down.

9. Cut off both ends of the cucumber and cut it into 1cm-thick sticks. Remove the seeds with a knife.

10. Place a sheet of toasted nori seaweed on the rolling mat. Spread a thin layer of sushi rice evenly over the seaweed, leaving 2 cm of nori on far end free from rice.

11. Make a groove a little closer to you from the center. Place the egg, shrimp, shiikate-mushroom and cucumber on it.
While lifting the rolling mat, roll it carefully just like wrapping the ingredients.

12. Press it firmly with the finishing point down. Take the rolling mat away.

13. Cut into 6 pieces.

By J.S. on Sep 13, 2009



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