Futomaki Sushi with Broiled Eel

Name: Futomaki Sushi with Broiled Eel
Yield: 4 servings
Cuisine: American
Ingredients: 1 Pre-cooked eel with sauce; 1 Cucumber; 4 sheets Nori seaweed; 540 ml Sushi rice; 1 Tamagoyaki; 80 ml Sushi vinegar

cookpad.japan @cookpad_jp

This is our family's regular futomaki dish.

Recipe by Yuuyuu0221

This is our family's regular futomaki dish.

Recipe by Yuuyuu0221

cookpad.japan @cookpad_jp

This is our family's regular futomaki dish.

Recipe by Yuuyuu0221

This is our family's regular futomaki dish.

Recipe by Yuuyuu0221

Saved

Ingredients

4 servings

1Pre-cooked eel with sauce
1Cucumber
4sheets Nori seaweed
540 mlSushi rice
1Tamagoyaki
80 mlSushi vinegar

Saved

Steps

1

Make sushi rice and divide into 4 portions. Make a Japanese rolled omelet. Cut the omelet, eel and cucumber into the same lengths.
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.
3

Spread the rice with the centre thinner, and the front and the end thicker.
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.
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.
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.
7

Negi-Toro (chopped green onion and tuna belly) and Natto Futomaki.
https://cookpad.wasmer.app/us/recipes/143305-negitoro-sushi-rolls-and-natto-sushi-rolls-for-setsubun

Negitoro Sushi Rolls and Natto Sushi Rolls for Setsubun
8

Refer to this recipe for Sushi Vinegar.
https://cookpad.wasmer.app/us/recipes/143346-easy-sushi-vinegar-for-storing

Easy Sushi Vinegar for Storing