Sushi rice (seasoned with 20 ml vinegar and 2 teaspoons sugar)
about 2 rice bowls
White sesame seeds
Step 1: This is the filling used for the futomaki (the ingredient on the bottom right wasn't used). To prepare a Japanese-style omelet, mix the ● ingredients with egg and frying it up slowly on a shallow frying pan. Cut into thin slices.
For the avocado mayonnaise, mash the avocado and mix the □ ingredients together.
Boil the shrimp and cut into small pieces.
Step 2: Lay plastic wrap on a cutting board and a sheet of seaweed. Place rice all over the seaweed. Get another sheet of plastic wrap, big enough to hold seaweed ready.
Take the seaweed with rice from Step 2 and flip it over onto the prepared plastic wrap. The rice will end up on the bottom. The seaweed will be on top (like in the picture below).
Step 3: As seen in the picture; place the egg omelet, shrimp, imitation crab, cucumbers, radish sprouts and avocado mayonnaise on top of the seaweed.
Step 4: Let's head onto the rolling stage. Tuck and curl up the ingredients and hold it tight. Then let the futomaki roll itself into shape. Finally, sprinkle on white sesame seeds.
Story Behind this Recipe
I made this along with salad rolls for the Setsubun festival.
This recipe uses plenty of avocado, mayonnaise, and thick egg omelet slices. Use a generous amount of avocado mayonnaise in your roll. As for the sushi vinegar, check and adjust the seasoning accordingly.