Traditional Thick Roll

Name: Traditional Thick Roll (Futo-maki)
Cuisine: Japanese
Ingredients: Twelve 8-inch kanpyo (dried gourd) strips; Twelve 8-inch kanpyo (dried gourd) strips; Twelve 8-inch kanpyo (dried gourd) strips; Salt; ⅔ ounce (3 large or 4 medium) dried shiitake mushrooms; 1 cup dashi (fish stock); 1 cup dashi (fish stock); 5 tablespoons sugar; 7 ounces medium shrimp, shelled and deveined; 5 ounces spinach, preferably with root attached; 1 tamagoyaki (rolled omelette); 1 tamagoyaki (rolled omelette); 1 tablespoon komezu (rice vinegar); 1 tablespoon komezu (rice vinegar); 3 to 4 sheets nori, toasted; 2.8 pounds sushi rice; Shoyu (soy sauce); Shoyu (soy sauce); Shoyu (soy sauce); Shoyu (soy sauce); Sweet pickled ginger

Futo-maki

Preparation info

Yields
8
servings as an appetizer or 4 servings as a main dish

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

Futo-maki is one of the most popular sushi dishes in Japan. The center ingredients for traditional thick rolls are shiitake mushrooms, kanpyo (dried gourd), spinach, sweet fish or shrimp flakes, and rolled omelette. They are all contained in a single sushi roll. These five ingredients produce a delicious harmony of flavors, and at the same time provide a colorful presentation on the cut side.

After trying this authentic thick roll, you may want to explore new ideas by

Ingredients

Asia
Japan
Starter
Fish course
Pescatarian

Ingredients

Method