Futo Maki (seaweed Rolled Sushi)


Futo Maki (seaweed Rolled Sushi)


  • 4 sheets nori seaweed
  • sushi rice
  • 4 large eggs
  • 1/2 cup chicken stock
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 6 large shiitake mushrooms, dried
  • 2 cups water
  • 1/4 cup Memmi (Japanese stock base)
  • 1 tablespoon sugar
  • 2 ounces dried gourd ribbons
  • 1/2 cup Memmi
  • 1 English cucumber
  • salt


To make rolled sushi, you need a bamboo rolling mat. This can be obtained from any Japanese market, and some Korean markets. Memmi is actually a base for dipping sauce served with buckwheat noodles. It serves as a wonderful shortcut for simmering the ingredients for sushi and other ingredients without having to make bonito stock, which is a necessity in almost all Japanese cooking. Dried gourd ribbons are long strips cut from Asian gourds, then dried. Kanpo in Japanese, and Bakoji in Korean. Usually sold in small plastic bags, it can be found in either Japanese or Korean markets. Break the eggs into a 2-cup measuring cup or a small bowl. Beat with a wooden spoon or wooden chopsticks, taking care not to incorporate air into the eggs. Add the chicken stock, salt, and sugar and mix well. Heat a square Japanese omelet pan or non-stick skillet to medium low. Spray with Pam (vegetable oil spray) or add a small amount of oil. Pour in half the egg mixture and cook until barely set, but enough to be handled. The top should still be runny, and the bottom must not be scorched. Take one end of the omelet and bring it to about 2/3 of the way across the top. Repeat on the opposite side, resulting in a rectangle. Cook until set. Cool completely. Cut lengthwise into 1/2-inch wide strips. Repeat with the remaining half. Soak the mushrooms in water for several hours. Reserve 1/2 cup of the water from soaking the mushrooms. Slice the mushrooms 1/4 inches wide. In a small saucepan, combine the mushrooms, Memmi, the reserved mushroom water, and sugar. Cover and bring to a boil. Reduce heat and simmer for about 10 minutes, or until almost all the liquid has evaporated. Cool. In a small saucepan, combine the gourd strips, water, Memmi, and sugar. Cover and bring to a boil. Reduce heat and simmer about 10 to 15 minutes, or until softened. Cool in the cooking liquid. Cut the cucumber crosswise to match the length of the nori sheet, usually about 8 to 10 inches. Cut lengthwise into 1/4-inch slices, then cut the slices lengthwise into 1/4-inch slices. Lightly salt. Prepare the rice and nori: Prepare the sushi rice according your recipe. Toast the nori sheets lightly. Place a sheet of nori seaweed on top of a BAMBOO ROLLING MAT (see note 1) with the shiny side down. Wet your fingers with water or hand vinegar (mixture of 1 cup water and 2 tablespoons rice vinegar). Spread 1 1/2 cups of sushi rice over 2/3 of the nori closest to you, using your fingers to spread evenly. Across the center of the rice, place the omelet, mushroom, gourd ribbon, and cucumber all in a row. Roll the sushi away from you, so that the near and far edges of the rice meet, taking care to hold the ingredients in place. Moisten the leftover edge of the nori with water. Roll the rest of the way. Press the bamboo mat around to tighten. Cut each roll into 8 to 10 pieces. Arrange on plates with garnish, such as sweet vinegared ginger.

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