Futomaki Sushi with Broiled Eel

1. 1

   Make sushi rice and divide into 4 portions.

2. 2

   Make a Japanese rolled omelet.

3. 3

   Cut the omelet, eel and cucumber into the same lengths.

4. 4

   Set a sushi mat in front of you.

5. 5

   Place a sheet of nori seaweed with the shiny side down.

6. 6

   Add a portion of the sushi rice on top and spread evenly.

7. 7

   Spread the rice with the centre thinner, and the front and the end thicker.

8. 8

   Place the fillings onto the sushi rice.

9. 9

   Press the fillings with your fingers and roll up the makisu mat to join together the sushi rice on the front and end.

10. 10

    With the seam-side down, press the sushi hard over the sushi mat with your hands.

11. 11

    Press the sides to make the fillings flat.

12. 12

    Leave the sushi to sit for about 2 minutes to moisten the nori seaweed.

13. 13

    Keep a moistened tea towel handy to wipe your knife after every slice.

14. 14

    Slice the sushi.

15. 15

    Negi-Toro (chopped green onion and tuna belly) and Natto Futomaki.

16. 16

    Refer to this recipe for Sushi Vinegar.

* Per serving · 4 servings · Values may vary.

No additional tips available.