Futomaki is a kind of large rolls, which include several types of filling at once. This Japanese dish is prepared using the "rice inward" technology, that is, when twisting the roll, the nori seaweed should be outside.
It is necessary
- - 250-300 g of ready-made sushi rice;
- - 100 g dried shiitake mushrooms;
- - 3-4 sheets of nori seaweed;
- - 200 g smoked eel fillet;
- - 50 g shrimp;
- - 1 avocado;
- - 50 g of Buko cream cheese;
- - ground black pepper to taste:
- - soy sauce.
Instructions
Step 1
First you need to cook the mushrooms. To do this, fill them with warm water and leave them to soak for 6 hours. If desired, the mushrooms can be cooked faster - just soak them in hot water, leaving to infuse for 1 hour. After the mushrooms are soaked, drain the old water, collect new water and put on medium heat. After the water has boiled, cook the mushrooms for another 1 hour.
Step 2
Put the finished mushrooms on a wooden surface, cut off the hard legs and cut the mushrooms into strips. Put the chopped mushrooms in a pan, fill with soy sauce, add black pepper to taste and fry everything for 5 minutes.
Step 3
Let's start making rolls. Put a sheet of pressed nori seaweed on a bamboo mat and spread a uniform layer of ready-made sushi rice on it, tamping it down with your hands. Top with the filling for the roll: Buko cream cheese, shrimps, thin strips of smoked eel fillets, avocado pieces and fried mushrooms. We wrap the roll with a mat and cut it into several equal parts.
Step 4
Put the finished futomaki with mushrooms on plates, decorate with pickled ginger and serve. For a richer taste, sprinkle with unagi sauce.
