39min 4 ppl
Futomaki
41 minutes
4 people
Medium31–60 min or 7–12 steps
41 min · 8 steps
Medium: 31–60 min or 7–12 steps
360 kcalper person
Protein 16g
Carbs 55g
Fats 8g
About this dish
A fat sushi roll built to carry five fillings at once, omelette, crab, cucumber, spinach and shiitake, so every slice shows a different cross-section. The roll made for a special occasion rather than a quick lunch.
Allergy Info
Gluten, Eggs, Soya, Crustaceans
Diet Info
Pescatarian
Before you start
Ready-made is fine, or make your own.
- Sushi Rice700 gstart 34 minutes aheadMake your own
Ingredients
Fresh Produce
- Cucumbercut into thin batons1
- Spinachblanched and squeezed dry100 g
- Shiitake mushroomssliced80 g
Fish & Seafood
- Crab meatcooked and flaked150 g
Dairy & Eggs
- Eggsbeaten and cooked into a thin omelette, cut into strips3
Dried Goods
- Ready-made sushi rice700 g
- Nori sheets4
Oils & Condiments
- Soy sauce20 ml
- Mirin20 ml
- Vegetable Oil5 ml
Utensils
- Bamboo sushi mat
- Sharp knife
- Chopping board
- Saucepan
Method
1
Beat the eggs and cook in a lightly oiled pan into a thin omelette, then cool and cut into strips.
Approx. 6 minutes
2
Simmer the sliced shiitake mushrooms in the soy sauce and mirin for 5 minutes until tender, then drain and cool.
Approx. 5 minutes
3
Blanch the spinach for 30 seconds, refresh in cold water, and squeeze dry.
Approx. 4 minutes
4
Cut the cucumber into thin batons.
Approx. 3 minutes
5
Lay a sheet of nori shiny-side down on a bamboo sushi mat and spread an even, slightly thicker layer of sushi rice over it, leaving a 2cm border at the top edge.
Approx. 6 minutes
6
Flip the nori so the rice faces down, then arrange the omelette strips, crab meat, cucumber, spinach and shiitake in neat lines across the centre.
Approx. 6 minutes
7
Roll the mat away from you, pressing firmly to shape a tight, thick cylinder, then remove the mat.
Approx. 5 minutes
8
Repeat with the remaining nori and filling to make 4 rolls, then slice each into 6 thick pieces with a sharp, wet knife.
Approx. 6 minutes
