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Ingredient
Futomaki Sushi with Broiled Eel
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Cooking instructions
* Step 1
Make sushi rice and divide into 4 portions. Make a Japanese rolled omelet. Cut the omelet, eel and cucumber into the same lengths.
* Step 2
Set a sushi mat in front of you. Place a sheet of nori seaweed with the shiny side down. Add a portion of the sushi rice on top and spread evenly.
* Step 3
Spread the rice with the centre thinner, and the front and the end thicker.
* Step 4
Place the fillings onto the sushi rice. Press the fillings with your fingers and roll up the makisu mat to join together the sushi rice on the front and end.
* Step 5
With the seam-side down, press the sushi hard over the sushi mat with your hands. Press the sides to make the fillings flat.
* Step 6
Leave the sushi to sit for about 2 minutes to moisten the nori seaweed. Keep a moistened tea towel handy to wipe your knife after every slice. Slice the sushi.
* Step 7
Negi-Toro (chopped green onion and tuna belly) and Natto Futomaki.
* Step 8
Refer to this recipe for Sushi Vinegar.
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