I'm going to show you how to make thick roll. This time we're going to use a whole sheet of nori. Basically you can put anything you want in it, but we don't usually put raw fish, we usually put the vegetable, cooked vegetable, or egg, or any other things, but not the raw fish usually.
So I have today julienned cucumber, this is a Japanese egg omelet, this is dried shitake mushroom cooked in soy sauce, mirin, sake, and sugar, and this is dried gourd, cooked in soy sauce, mirin, sugar, and dashi. Dashi is Japanese stock, and this is just blanched baby spinach.
Alright, now I'm going to show you how to slice the egg omelet we made. For this, the egg it's nice and cool already. You don't want to mix hot and cold because it's sanitary issue. Okay, now I'm going to wet my hand and spread rice on the seaweed. This one is going to be the seaweed outside, so you're going to have majjing on the top, that means no rice is on. So a quarter to halfway we're going to have inch on the top, no rice, and the rest of it, make sure you cover at the edge and the corner. Okay.
Now I'm going to fill with ingredients, cucumber, eggs, shitake mushroom, and this is dried gourd cooked in a sauce, the gourd you can buy dry and you can cook yourself, or you can buy in the store. It's already prepared in the package, it's easy for you, and this is the blanched spinach.
Okay. Now here's the, so now pick it up, trying to put everything inside. It's basically the same technique you use for the thin roll and the thick roll. Just make sure everything is inside and then that end goes on the bottom and the tightening up. A little on the side. Tuck, tuck, tuck. The other side. So now we are ready to cut.
So I'm going to cut it in half first, then I'm going to cut in half. You can see how pretty it looks, all the eggs and the cucumbers and the dried gourd, the different colors and the different flavors.
This is how you make the thick roll, or futo maki.