Four Seasons Futo-Maki
Serves: 30
Ready in: 30 to 60 mins
Ingredients:
2 free-range eggssalt and pepper
oil for frying
100g shiitake mushrooms
200g salad cucumber
50g red pepper
25g pickled ginger, plus extra to serve
4 sheets of dried seaweed (nori)
wasabi paste
800g prepared USA sushi rice
method:
- Mix the eggs with a little pinch of salt and pepper, and prepare an omelette in a small pan using the oil. Allow to cool, then chill in the fridge.
- Fry the mushrooms in a bit more oil, then drain. Wash the cucumber, cut it in half and remove the kernels. Drain the ginger. Slice the mushrooms, vegetables and chilled omelette into strips.
- Place a sheet of nori on a bamboo mat and spread thinly with your fiery wasabi paste. Spread 200g of prepared rice on it. Top with the slices of omelette and vegetables placed lengthwise.
- Roll the bamboo mat forward, pressing the ingredients inside. Press the mat firmly and remove the rolled sushi. Cut it into eight pieces, always wiping the knife with a wet cloth before slicing. Continue the procedure until you’ve used up all the remaining ingredients. Serve with wasabi paste and pickled ginger.
www.usarice.com
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