Let’s cut the ingredients for Maki Sushi. Remove both ends of the cucumber. Cut it lengthwise and make 4 to 6 cucumber sticks.
Cut the avocado lengthwise around the seed. Twist, and split it in half. Cut it into quarter wedges.
Peel the avocado and cut it into thin slices.
Slice the shiitake mushrooms into fine strips.
Cut the barbecued salt-water eel lengthwise.
Let’s make the rolled omelet. Crack two eggs into a bowl. Add sugar and salt, and beat the mixture thoroughly.
Heat oil in a frying pan and check if the surface is hot enough. Pour into one-third of the egg mixture and quickly spread it on the surface.
When the egg is almost cooked, gather it at the far end of the pan.
Quickly re-oil the pan, check the temperature, and pour into another one-third of the egg mixture. Spread the egg under the first layer of the omelet.
When the egg is almost cooked, roll the omelet toward yourself.
Repeat the same process to make the third layer of omelet.
Take a bamboo mat and flip the pan over it. Shape the omelet, and let it cool down.
Remove the bamboo mat and cut the egg into 1.5cm (0.6″) sticks.
Let’s make sushi vinegar. Add sugar and salt to the measured vinegar. Stir until completely dissolved.
Pour one half tablespoon sushi vinegar onto the pre-boiled shrimp. Flip them over to marinate evenly.
When the rice is cooked, remove the dashi kombu kelp. Scrape off the rice with a paddle.
Wear kitchen gloves and put the rice in a bowl. Pour on the rest of the sushi vinegar and toss to coat evenly.
Use a paddle as if you are slicing the rice so that it doesn’t become too sticky.
Cover the sushi rice with a wet kitchen towel to keep it moist.
First, let’s make Futomaki Sushi. Add vinegar to water and stir.
Put a shiny side of toasted nori on a bamboo mat.
Wetting your hands with vinegar water will keep them away from germs and prevents the rice from sticking.
Serve the measured sushi rice on the nori. Cover the nori with a thin rice layer but leave 1.5cm (0.6″) margin at the end.
Put some rice-grains on the margin…these will hold the piece together when it is rolled with the fillings inside.
Place the barbecued salt-water eel as shown, leaving little space at the bottom half. Line up the shiitake and shrimp.
Place the cucumber, omelet and pickled ginger on top of the fillings.
Carefully lift the edge of the mat and roll the Futomaki while holding down the fillings.
When the front edge reaches the other side, tightly squeeze over the mat.
Shift the mat position, roll it until the end, and squeeze again. Push in the fillings from both ends.
Wet both sides of a knife and cut off both ends of the Futomaki. Wipe the knife with a wet towel between every cuts to stop the rice sticking to the blade. You’ll get 8 pieces of Futomaki in total.
Next, let’s make California Roll. Place the half size nori on the mat. Wet your hands with vinegar water and serve the measured rice on the nori. Cover with a layer of rice evenly.
Sprinkle on toasted sesame seeds.
Cover with a plastic wrap and flip it over.
Place the cucumber on the center of the nori. Line up the avocado and crab sticks. Lift the edge of the mat and roll it while holding down the fillings.
When the front edge reaches the other side, tightly squeeze.
Pull out the edge of the plastic wrap, roll it until the end, and squeeze again.
Remove the mat and you’re ready to cut the Roll.
Wet both sides of the knife and wipe with a wet towel between the cuts. You’ll have 6 pieces of California Roll in total.
Finally, remove the plastic wrap one by one.
Serve the Futomaki Sushi and California Roll on a dish. Garnish with the pickled ginger and mustard greens. Finally, top the California Roll with mayonnaise.
Here are alternative fillings. Smoked salmon is an excellent substitute for crab sticks. Kanpyo and spinach are also a great combination as a substitute for shiitake and cucumber.
How to Cook Sushi Rice
Rinse 300ml rice (1.27 cups) and drain the rice in a mesh strainer. Put the rice in a rice cooker, and add 300ml water (1.27 cup), 1 tbsp sake and 5x5cm (2″x2″) kombu seaweed. Let the rice soak in the water for 30 minutes, and then turn on the rice cooker.
Avocados easily turn brown, but you can prevent it by sprinkling on some lemon juice on them.