Futomaki: Fat Rolled Sushi With Vegetables

Make Kanpyo

1. Gather the ingredients.

2. In a small bowl, wash, rinse, and drain kanpyo (dried calabash gourd).

3. Soak in fresh water for about 1 hour until soft and pliable.

4. Squeeze excess water from kanpyo.

5. Cut softened kanpyo into about 8-inch long pieces.

6. In a medium pot, combine dashi soup stock, soy sauce, sugar, and mirin. Bring to a boil over medium heat.

7. Add kanpyo and simmer over low heat until liquid is almost gone. Let cool.

Prepare Tamagoyaki

1. Gather the ingredients.

2. Beat eggs and sugar in a small bowl.

3. In a small pan, heat canola oil, making sure to coat pan. Add egg mixture to create a thin layer.

4. Then slowly roll, or fold, the egg omelet to make a thickly rolled omelet.

5. Remove from pan and allow it to cool. Cut it into long sticks.

Make the Futomaki Sushi Rolls

1. Gather the ingredients.

2. Lay a piece of plastic wrap over the bamboo mat. (This makes cleanup easier.) Place a large sheet of dried, roasted seaweed (nori) over plastic wrap on bamboo mat.

3. Spread evenly 1/4 portion of sushi rice on top of dried seaweed sheet.

4. Place kanpyo, omelet, and cucumber sticks horizontally on rice in the center.

5. Roll up bamboo mat, pressing forward to shape sushi into a cylinder.

6. Press bamboo mat firmly and remove from the sushi.

7. Set sushi aside and repeat to make 3 more futomaki rolls.

8. Wipe a knife with a wet cloth before slicing the futomaki. Cut the rolled futomaki sushi into bite-sized pieces.