Futomaki - Thick Sushi Roll Recipe

                                               Futomaki - Thick Sushi Roll


* 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 Tbsp soy sauce
* 2 Tbsp sugar
* 1 Tbsp mirin
* 4 sheets of nori (dried seaweed)

Cooking Procedure:

           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 ingredients lengthwise 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. See how to make a sushi roll.

*Makes 4 rolls

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