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I use a handy fat sushi roll mold that I bought at a 100 yen shop, but you can also use a sushi mat.
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After rinsing the rice, I strain it and let it sit for 30 minutes.
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Then, I make small cuts on both sides of the konbu, add it to the rice together with sake, and then cook the rice.
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Next, I mix in the seasoned rice vinegar and cool off the rice with a hand-held fan.
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Finally, I put a damp cloth over the rice.
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The next step is to gather the filling ingredients.
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Shredded egg crepes, cucumbers, squid, salmon (either cheap smoked salmon or sashimi), and fresh, sashimi grade tuna.
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This will complete your color palatte of yellow, green, white, orange and red.
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Aside from the shredded egg crepe, all the ingredients should be cut lengthwise.
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For adults, use squid or salmon, together with a touch of wasabi.
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Wet the inner surface of the mold each time with water.
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Fill the mold with sushi rice, lay a 1/2 sheet of sushi nori in the center, arrange the fillers inside the nori, taking care to balance the colors, and seal the nori around fillers.
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Fill the rest of the mold with sushi rice and press the cover on.
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Drop the contents onto a sheet of sushi nori and roll to create an instant futomaki fat sushi roll!
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Even after making 5 rolls, a small bowl of sushi rice is left over.
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You can use that to make a mini Tekkadon (sushi rice topped with thin-sliced raw tuna sashimi) or Nattodon (sushi rice topped with fermented soy beans).
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Cut them to serve.
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If you want to use less rice, just add more ingredients, if you please.
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Since my eldest son loves any kind of sashimi tuna, I fill these with plenty of tuna.
