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i made a fat roll

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thumb_up 416.2K comment 4.8K 2021 5 years ago
#shorts A literal translation of futomaki is “fat rolled sushi.“ 1. Fold a sheet of nori in half and cut. 2. Attach the ½ sheet of nori to the end of the full nori sheet. Wet the end with a water and press the seams together. 3. Place the extended nori sheet on top of a bamboo mat 4. Create a big rice ball with two hands. Place the rice ball in the center of the nori. Spread the rice evenly to create a rectangle covering ⅔ of the nori. 5. Spread the masago and the wasabi evenly from one side of the nori to another 6. Gently place the sliced tamagoyaki. 7. Next, place your fish infront of the tamagoyaki. The tamagoyaki will act as a shield from the sashimi being squished while rolling. 8. Place the shrimp tempura on top fo the fish. Then put the pickled radish and avocado on top. 9. Be confident. You can do it. Decisively roll the nori using the bamboo mat. Tuck in the fillings as you roll. This will take practice, but once you master it, you’ll get it. It’s like rolling a burrito. 10. Try and make sure the start of the rice meets the end of the rice after rolling. For excess nori, wet the edges a little to help the roll adhere. 11. Leave the roll in the bamboo mat for 5-10 minutes. This is also a good time to check if there is cold beer in the fridge. If not, place a cold asahi in your freezer now. 12. Unroll your roll. Slice gently but decisively. 13. Garnish with roe. (optional) 14. Be proud of your creation and marvel at your cross section. (not optional)