Name: Classic Sushi Roll-ups (Futo-Maki)
Yield: Makes 4 rolls, each with about 8 slices; serves 6 to 8 as part of a meal
Cuisine: Japan
Ingredients: 1 tablespoon sugar; ½ pound carrots, peeled and cut into 5-inch-long julienne strips, and/or 2 cups washed and torn spinach leaves; 4 sheets toasted nori (see Note); 4 dried shiitake mushrooms, wiped clean; Salt; Pinch of sugar; 2 tablespoons soy sauce; ½ cup any quick dashi broth; A 5-inch piece European cucumber; 2 large eggs; About 35 inches dried gourd strips (kampyo); ¼ cup (or more) pickled Ginger or store-bought; Sea salt; 3 tablespoons wasabi (Japanese horseradish) powder, mixed with water into a paste; 3 tablespoons rice vinegar; ¼ cup soy sauce; 5 to 5½ cups prepared Sushi Rice

Preparation info

Makes 4 rolls, each with about 8 slices; serves
6 to 8
as part of a meal

Difficulty
Medium

Appears in

Seductions of Rice

By Jeffrey Alford and Naomi Duguid

Published 1998

About

My first visit to a sushi bar over twenty years ago is still a very fresh memory: perfect fish and seafood, a talented and amiable sushi chef, and good company ready to taste everything and anything. We had salmon roe, nami (sea urchin), tuna both dark red and pale, rich mackerel brightened with a leaf of shiso.… In one evening I added sushi and sashimi to my list of all-time favorite foods, but for years they remained exotic, special restaurant-only treats. Finally, our frien

Ingredients

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Ingredients

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