Futo-maki

Jess passed me a sushi book and i decided to make some sushi rolls.

There are two types of Nori -maki aka rolled sushi: Futo-maki and Hoso-maki

Here i'm making futo-maki,
Futo-maki means "big roll", and contains several ingredients.

Unfolding of the recipe

Ingredients

Fillings:
tamagoyaki aka fried egg (recipe could be found under tempura plate, below)
crab meat
cucumber (thinly sliced)
nori sheet (seaweed sheet)
mayonnaise (optional)
wasabi (optional)

Su-meshi aka vinegared rice
1 cup japanese rice
3 tbsps vinegar
7 1/2 tps sugar
2 tps salt


Making su-meshi :
1. Wash 7ounces/ 1 cup japanese short grain rice thoroughly in cold water. When the water runs clear, drain the rice well and set aside for 1 hour.

2. Put the rice into a deep pan and add 9 fluid ounces/ 1 1/3 cups water. The level of the water should not be more than a third of the depth of the pan.

3. Cover the pan, place over a high heat and bring to the boil. Cook for 5mins, then turn the heat to the lowest setting and simmer the rice for 7-13mins, or until the water has been absorbed. Remove the pan from the heat and set aside. Still covered, for 10mins.

4. Meanwhile, in a small bowl, mix together 3 tbsps japanese rice vinegar with 7 1/2 tps sugar and 2 tps coarse salt. Tip the cooked rice into a wet wooden sushi tub or a mixing bowl. Sprinkle with the vinegar mixture.

5. Using a wooden spatula gently fold the vinegar mixture into the rice. Do not stir. Cooling the rice at the same time, by fanning it, helps to ensure prefect results. Cool before shaping, but do not chill or the rice will harden.

Making rolled sushi:
1. Cover a sushi rolling mat with a toasted sheet of nori, placed shiny side down.

2. Spread the vinegar rice evenly over the nori, leaving a 1/2inch margin on the side farthest from you. Press the rice down firmly.

3. Spread a thin strip of wasabi paste or mayonnaise lengthwise down the center of the rice (optional) and arrange the filling horizontally over it.

4. Roll up the sushi rolling mat from the near side. Squeeze gently to form the filled nori roll, then carefully unwrap the mat.

5. Slice in small pieces just before serving.

6. Done.

Serve with wasabi and soya sauce, *yum* or with more mayonnaise.
Enjoy!