Futomaki Sushi Recipe

For Kanpyo:

• 1 ounce of dried kanpyo (gourd)
• Water (for soaking)
• 2/3 cup of dashi broth
• 3 tablespoons of soy sauce
• 2 tablespoons of granulated sugar
• 1 tablespoon of mirin

For Tamagoyaki (egg omelet):

• 2 large eggs
• 2 teaspoons of granulated sugar
• 1 tablespoon of canola oil

For Futomaki Rolls:

• 4 sheets of nori (dried seaweed)
• 6 cups of cooked sushi rice
• 1 small cucumber, cut into quarters lengthwise

Preparation:

Making Kanpyo:

1. Gather all the ingredients.
2. In a small bowl, wash, rinse, and drain the dried kanpyo (dried gourd).
3. Soak the kanpyo in fresh water for about 1 hour until it becomes soft and pliable.
4. Drain the excess water from the kanpyo.
5. Cut the softened kanpyo into pieces approximately 8 inches long.
6. In a medium-sized saucepan, combine dashi soup stock, soy sauce, sugar, and mirin. Bring the mixture to a boil over medium heat.
7. Add the kanpyo to the pot and simmer over low heat until most of the liquid has evaporated. Allow it to cool.

Preparing Tamagoyaki:

1. Gather all the necessary ingredients.
2. In a small bowl, whisk the eggs and sugar until well combined.
3. Heat a small skillet and ensure it’s coated with canola oil. Pour the egg mixture into the skillet to form a thin layer.
4. Gently roll or fold the egg omelet during cooking to form a thick roll.
5. Once cooked, remove the omelet from the skillet and let it cool. Then cut it into long sticks.

Preparing Futomaki Sushi Rolls:

1. Gather all the necessary ingredients.
2. Cover the bamboo mat with a piece of plastic wrap (this makes cleaning easier). Then, place a large sheet of dried and roasted seaweed (nori) on the plastic wrap, above the bamboo mat.
3. Evenly spread a quarter of the sushi rice on the nori sheet.
4. Horizontally place the kanpyo sticks, omelette, and cucumber in the center of the rice.
5. Roll the bamboo mat while applying gentle pressure to shape the sushi into a cylinder.
6. Press firmly on the bamboo mat and carefully remove it from the sushi.
7. Set the rolled futomaki aside and repeat the process to make three more rolls.
8. Before cutting the futomaki, wipe the knife with a damp cloth. Cut the rolled futomaki into bite-sized pieces.