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futomaki

  • ფუტომაკი
  • For Kanpyo (Cooked Dried Daikon Radish)
  • 1 ounce dried kanpyo (daikon radish)
  • Water (for soaking)
  • 2/3 cup dashi soup stock
  • 3 tablespoons soy sauce
  • 2 tablespoons sugar
  • 1 tablespoon mirin
  • For Tamagoyaki (Egg Omelette)
  • 2 eggs
  • 2 teaspoons sugar
  • Canola oil
  • For Futomaki Rolls
  • 4 sheets of nori (dried seaweed)
  • 6 cups prepared sushi rice (steamed short-grain white rice seasoned with sushi vinegar)
  • 1 small cucumber (trimmed and cut lengthwise into quarters)



  • ფუტომაკი
  • For Kanpyo (Cooked Dried Daikon Radish)
  • 1 ounce dried kanpyo (daikon radish)
  • Water (for soaking)
  • 2/3 cup dashi soup stock
  • 3 tablespoons soy sauce
  • 2 tablespoons sugar
  • 1 tablespoon mirin
  • For Tamagoyaki (Egg Omelette)
  • 2 eggs
  • 2 teaspoons sugar
  • Canola oil
  • For Futomaki Rolls
  • 4 sheets of nori (dried seaweed)
  • 6 cups prepared sushi rice (steamed short-grain white rice seasoned with sushi vinegar)
  • 1 small cucumber (trimmed and cut lengthwise into quarters)

Make Kanpyo

  1. Gather the ingredients.
  2. In a small bowl, wash, rinse, and drain the kanpyo (dried daikon radish).
  3. Then soak in fresh water for about 1 hour until it is 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 the liquid is almost gone. Let it 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 the pan. Add the 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 the plastic wrap on the bamboo mat.
  3. Spread evenly 1/4 portion of sushi rice on top of the dried seaweed sheet.
  4. Place kanpyo, omelet, and cucumber sticks horizontally on the rice in the center.
  5. Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder.
  6. Press the bamboo mat firmly and remove it 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.
  9. Enjoy!