Futo-Maki (Fat Roll)

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

Step-by-step instructions

1. 1

   Wash and soak kampyo and shitake mushrooms in water and let sit for an hour.

2. 2

   Slice kampyo and mushrooms into pieces about 8 inches long.

3. 3

   Place dashi stock, sugar, mirin and soy sauce, kampyo and mushrooms in a pan and simmer for around an hour.

4. 4

   Let cool.

5. 5

   Beat eggs and add sugar to the eggs.

6. 6

   Make a firm omelette and cut it into long strips.

7. 7

   Put a sheet of nori on top of a bamboo sushi mat and spread a cup of sushi rice on top of the nori.

8. 8

   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.

9. 9

   Remove sushi from mat and cut into 4-6 bite sized pieces.

10. 10

    Repeat with the rest of the nori.