Futomaki (Thick Rolled Sushi)
Using dashi doesn’t always have to mean a soup-based dish, as this thick rolled sushi shows. Experiment with your own fillings to create colourful, flavoursome, healthy finger food.
- 200g plain flour
- 1 small egg, lightly beaten
- 100g butter
- 80g sugar
- 20g white miso
- 20g sliced almonds (optional)
- Cook the rice in the water. Once cooked, place in a flat-bottomed bowl. Mix [A] and pour over the rice. Mix with a spatula, taking care not to mash the rice, but making sure that all the vinegar is absorbed. Cool the rice down with a paper fan.
- Boil the spinach lightly, drain and set aside. Add 1 tsp sugar to the beaten egg and make a very thin omelette. Cut into very thin strips, about 2mm in width.
- Rinse the gourd, rub it with salt, and soak in lukewarm water for 10 minutes, then boil for 5 minutes. Place [B] in a pan, add the gourd, bring to the boil, then lower the heat and cook for 15 minutes.
- Place the nori on a bamboo rolling mat, or sheet of clingfilm if you do not have a mat. Spread the rice over the nori, leaving 1cm free on the near side and 2cm free on the opposite side.
- Place the fillings down the centre.
- Put your thumbs at the back of the mat and roll it to wrap the rice in nori.
- Cut into 2cm thick slices with a damp knife.