Futo-Maki (Fat Roll)

READY IN: 1hr 45mins
YIELD: 4 rolls


  • 4
    cups cooked rice (sushi rice)
  • 4
    sheets nori (dried seaweed)
  • 1
    ounce dried gourd
  • 8
    dried shiitake mushrooms
  • 23
    cup dashi stock
  • 2
    tablespoons sugar
  • 1
    tablespoon mirin
  • 3
    tablespoons soy sauce
  • cucumber, cut into sticks (optional)


  • Wash and soak kampyo and shitake mushrooms in water and let sit for an hour.
  • Slice kampyo and mushrooms into pieces about 8 inches long.
  • Place dashi stock, sugar, mirin and soy sauce, kampyo and mushrooms in a pan and simmer for around an hour.
  • Let cool.
  • Beat eggs and add sugar to the eggs.
  • Make a firm omelette and cut it into long strips.
  • Put a sheet of nori on top of a bamboo sushi mat and spread a cup of sushi rice on top of the nori.
  • Place 1/4 of ingredients lengthwise on the rice and roll in a jelly roll fashion, pressing forward slowly and firmly to form a cylinder.
  • Remove sushi from mat and cut into 4-6 bite sized pieces.
  • Repeat with the rest of the nori.