Classic Sushi Roll-ups

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

Futo-Maki

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

Asia
Japan
Main course
Vegetarian

Ingredients

Method