Futomaki! For Ehoumaki: Delicious Salad Sushi Rolls

Name: Futomaki! For Ehoumaki: Delicious Salad Sushi Rolls
Yield: 2 servings
Cuisine: American
Ingredients: 1/2 can Canned tuna; 1 tsp ☆Sesame oil; 2 tbsp ☆Sukiyaki sauce; 2 Eggs; 1 and 1/2 tablespoons ●Mirin; 1 tsp ●Bonito dashi granules; 1/2 Avocado; 2 tbsp □Mayonnaise; 2 tsp □Grated cheese; 3 stick Imitation crab sticks; 2 thinly cut sticks Cucumber; 1 dash Daikon radish sprouts; 1 bowl of rice Sushi rice (20 ml vinegar, 2 teaspoons sugar); 1 sheet Nori seaweed

cookpad.japan @cookpad_jp

I made these ♪ for Setsubun (the first day of spring)!

I am using lots of avocado mayo and atsuyaki tamago omelette. Avocado mayo is delicious♪ so use lots!! Add vinegar to the sushi rice and taste as you go. For 2 servings. Recipe by Abebe

I made these ♪ for Setsubun (the first day of spring)!

I am using lots of avocado mayo and atsuyaki tamago omelette. Avocado mayo is delicious♪ so use lots!! Add vinegar to the sushi rice and taste as you go. For 2 servings. Recipe by Abebe

cookpad.japan @cookpad_jp

I made these ♪ for Setsubun (the first day of spring)!

I am using lots of avocado mayo and atsuyaki tamago omelette. Avocado mayo is delicious♪ so use lots!! Add vinegar to the sushi rice and taste as you go. For 2 servings. Recipe by Abebe

I made these ♪ for Setsubun (the first day of spring)!

I am using lots of avocado mayo and atsuyaki tamago omelette. Avocado mayo is delicious♪ so use lots!! Add vinegar to the sushi rice and taste as you go. For 2 servings. Recipe by Abebe

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Ingredients

2 servings

1/2 canCanned tuna
1 tsp☆Sesame oil
2 tbsp☆Sukiyaki sauce
2Eggs
1and 1/2 tablespoons ●Mirin
1 tsp●Bonito dashi granules
1/2Avocado
2 tbsp□Mayonnaise
2 tsp□Grated cheese
3 stickImitation crab sticks
2thinly cut sticks Cucumber
1 dashDaikon radish sprouts
1bowl of rice Sushi rice (20 ml vinegar, 2 teaspoons sugar)
1sheet Nori seaweed

Saved

Steps

1

These are the ingredients I put into the futomaki rolls. To make the tuna soboro, add drained tuna and the ☆ ingredients to a pan, and sauté until the water evaporates.
2

For the atsuyaki omelette: add the ● ingredients to the eggs, make the atsuyaki omelette as usual, and cut into thin strips. For the avocado mayo: mash the avocado, add in □, and mix together.
3

Spread plastic wrap on a cutting board, and place the nori seaweed on top. Lay rice on the seaweed, but leave 1cm open for the overlap.
4

After spreading the rice in Step 3, lay the atsuyaki omelette, tuna soboro, cucumber, daikon radish sprouts, and avocado mayonnaise as shown in the photo!
5

Roll it up!!!! Give the ingredients a good squeeze so they wrap up tightly, and then tightly roll it all up!