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Futomaki are thick sushi rolls with a number of fillings. It's good to use your favorite fillings.


  • 1 ounce dried kanpyo
  • (2/3 cup dashi soup stock, 3 Tbsp soy sauce, 2 Tbsp sugar, 1 Tbsp mirin)
  • 2 eggs and 2 tsp sugar
  • 1 smallcucumber, trimmed and cut lengthwise into quarters
  • 6 cups prepared sushi rice
  • 4 sheets of nori (dried seaweed)


Wash and soak kanpyo in water for about one hour. Cut softened kanpyo into about 8-inch-long pieces. Put dashi soup stock, soy sauce, sugar, and mirin in a medium pan. Bring to a boil on medium heat. Add kanpyo and simmer on low heat until the liquid is almost gone. Let it cool. Beat eggs and sugar in a small bowl. Make a thick rolled omelet and cool. Cut it into long sticks. Put a sheet of nori on a bamboo mat. Spread a quarter portion of sushi rice on top of the nori sheet. Place kanpyo, omelet and cucumber sticks horizontally on the rice. Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder. Press the bamboo mat firmly and remove it from the sushi. Make more rolls. Wipe a knife with a wet cloth before slicing sushi. Cut the rolled sushi into bite-size pieces.
*Makes 4 rolls

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