Salmon, Egg and Shiitake Mushroom Futomaki サーモン、卵やシイタケ太巻き

How to make Salmon, Egg and Shiitake Mushroom Futomaki Recipe - Futomaki are thick sushi r olls made with a full piece of nori (rather than a half). In this recipe, paper thin egg crepes are used instead of nori sheets.

MAKES 12 PIECES

Ingredients:
2¾ ounces (80 grams) salmon
1 cup + 1 tablespoon sushi rice
½ cucumber, cut into very thin sticks
¼ carrot, cut into very thin sticks
1 shredded egg crepe
1 tablespoon chopped seasoned shiitake mushrooms
1 tablespoon finely chopped scallions, plus more for garnish
2 tablespoons ikura (salmon roe), plus more for garnish
1 tablespoon sesame seeds
2 egg crepes
Wasabi paste, for serving
Gari (pickled ginger), for serving
Soy sauce, for serving

Method:
1. Preheat the oven to grill. Place the salmon in a baking dish and bake for about 5 minutes, until cooked through.

2. In a large bowl, combine the rice, salmon, cucumber, carrot, shredded egg crepe, shiitake mushrooms, scallions, ikura and sesame seeds (Fig. a).

3. Lay 1 egg crepe on a bamboo sushi mat and place half of the rice mixture on top, spreading it out on one half of the crepe (Fig. b).

4. Roll the crepe tightly around the mixture and then cut the roll in half. Cut each half into 3 even pieces (Fig. c).

5. Repeat to make the rest of the sushi. Top each piece with a bit of ikura and garnish with scallions. Serve with wasabi, gari and soy sauce.

Salmon, Egg and Shiitake Mushroom Futomaki サーモン、卵やシイタケ太巻き