Kimbab/ Futomaki {101}
Ingredients:
- 2 pcs Seaweed sheets
- 2 cups Sushi rice
- 3 pcs Eggs
- 1 pc Carrot
- 4 pcs Crabmeat sticks
- 4 pcs Pickled daikon
- 2 tspn Sugar
- Sesame oil
Steps:
- Rinse sushi rice grain with water until it the water is clean. Cook 2 cups of sushi rice with 2 cups of water. As soon as it is cooked, scoop into a separate bowl, mix well with 3 tblpn of sesame oil and put aside, covered with a clean cloth.
- Crack eggs into a bowl and whisk with a fork, adding sugar little by little. Heat up 2 tspn of oil and then pour the egg mix in, creating a smooth, yellow egg layer. Let it cool, then, cut it to long thick slices.
- Prepare a pot of water and let it boil while peeling the carrot and cutting it to long thick slices. When the water boils, blanch both the carrot and the crabmeat sticks and rinse with cold water as soon as cooked.
- Then prepare the sushi mat and a layer of seaweed sheet on it. Place rice on the seaweed sheet evenly, covering 3/4 of the sheet. Leave 1/4 of the sheet empty at the top.
- Arrange your fillings, near the bottom of the sheet, horizontal. Then fold the bottom part, upwards covering the filling tightly in a circle. Then release the mat little by little while rolling the folded part upwards. When it is all rolled into a tube-like mat, press generously and make sure the roll is tight. Then leave for 1 minute.
- When ready, open the mat and place sushi roll on a cutting board horizontally. Wet a knife blade and cut sharply, slicing the sushi to a desired thickness.
- Arrange sushi cuts on a plate and its ready to eat with or without soy sauce. :)
いただきます。。
