Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, futomaki sushi with broiled eel. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Futomaki or Maki Sushi is a traditional thick and fat sushi roll typically filled with vegetables and sometimes include cooked fish like unagi. This post may contain affiliate links. Futomaki are thick Japanese sushi rolls primarily filled with vegetables.
Futomaki Sushi with Broiled Eel is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They are nice and they look fantastic. Futomaki Sushi with Broiled Eel is something which I have loved my entire life.
To get started with this recipe, we have to prepare a few components. You can have futomaki sushi with broiled eel using 6 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Futomaki Sushi with Broiled Eel:
- Get 1 Pre-cooked eel with sauce
- Get 1 Cucumber
- Get 4 sheets Nori seaweed
- Get 540 ml Sushi rice
- Make ready 1 Tamagoyaki
- Take 80 ml Sushi vinegar
Traditional japanese sushi wrap with rice and tobiko isolated on white background. Tasty sushi rolls in nori with avocado and red fish on dark back. Futomaki with eel, cucumber and mayonaise, futomaki sushi eel. Premium Stock Photo of Futomaki Sushi With Eel.
Steps to make Futomaki Sushi with Broiled Eel:
- Make sushi rice and divide into 4 portions. Make a Japanese rolled omelet. Cut the omelet, eel and cucumber into the same lengths.
- Set a sushi mat in front of you. Place a sheet of nori seaweed with the shiny side down. Add a portion of the sushi rice on top and spread evenly.
- Spread the rice with the centre thinner, and the front and the end thicker.
- Place the fillings onto the sushi rice. Press the fillings with your fingers and roll up the makisu mat to join together the sushi rice on the front and end.
- With the seam-side down, press the sushi hard over the sushi mat with your hands. Press the sides to make the fillings flat.
- Leave the sushi to sit for about 2 minutes to moisten the nori seaweed. Keep a moistened tea towel handy to wipe your knife after every slice. Slice the sushi.
- Negi-Toro (chopped green onion and tuna belly) and Natto Futomaki. - - https://cookpad.com/us/recipes/143305-negitoro-sushi-rolls-and-natto-sushi-rolls-for-setsubun
- Refer to this recipe for Sushi Vinegar. - - https://cookpad.com/us/recipes/143346-easy-sushi-vinegar-for-storing
The Futomaki is a great vegetarian sushi roll. It's iconic colors and size make it a must-have on any sushi menu. Find out how to make one at home! blog. The Essential Equipment to Make Sushi at Home. While sushi making is an art that requires years of training to master, everyone can play the game.
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