Futo-Maki with omelette and vegetables
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Serves: 4 Rolls, approx. 32 pieces
Ingredients:
2 Eggs
Salt, pepper
Oil for frying
100 g Shiitake-mushrooms
200 g salad cucumber
50 g red pepper
25 g pickled ginger
4 sheets of dried seaweed (Nori)
Wasabi paste
800 g prepared USA sushi rice (please see basic recipe)
Wasabi paste and pickled ginger to serve
Instructions:
1. Mix eggs with a little bit of salt and pepper, and prepare an omelette in a small pan with oil.
2. Fry mushrooms in oil, then drain them. Wash cucumber, cut it in half and remove the kernels. Drain ginger. Cut mushrooms, vegetables and the chilled omelette into stripes.
3. Place a sheet of Nori on a bamboo mat, spread thinly with Wasabi paste. Spread 200 g of USA sushi rice on it. Place stripes of omelette and vegetables lengthwise.
4. Roll the bamboo mat forward, pressing the ingredients inside. Press the mat firmly and remove the rolled sushi and cut it into 8 pieces always wiping the knife with a wet cloth before slicing. Continue the procedure with the other ingredients.
5. Serve with Wasabi paste and pickled ginger.
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