Sushi Roll

“Futomaki” or “Maki Sushi” means sushi rolls in Japan. I ate all the sushi rolls in the Delicatessen section at the department stores basement in Tokyo. Also, I went to sushi restaurants famous for its delicious Sushi Roll. The finished recipe is this golden combination, and many people say, “It’s the same as the sushi rolls that mom had made for me!” Making Delicious Sushi Rice the Easy Way on a Wooden Cutting Board

Ingredients (4 servings, or 2 rolls)

  • 1 large(4 medium ) Dried Shiitake mushrooms
  • 20cm × 4 Gourd shavings
  • 43832 Carrot
  • 1 bunch ( 50g ) Mitsba (Japanese wild parsley)
  • A dash of Salt
  • 1 ( 40g ) Egg
  • 1/2 tsp Each Sugar and Soy sauce
  • suitable amount Salad oil
  • 1.5 go ( 180 ml ) Freshly cooked rice
  • 2 Tbsp Sushi vinegar
  • 2 full sheets Sushi nori (Seaweed)
  • Suitable amount Vinegared water( water and vinegar in equal parts )
  • 1 cup ( 200ml ) Soup from reconstituted Shiitake -A
  • 2 Tbsp Sugar -A
  • 70ml Japanese Noodle soup base ( 2x concentrate )-A


Sprinkle sushi vinegar on freshly cooked rice to make vinegar rice.(Refer to: Making Delicious Sushi Rice the Easy Way on a Wooden Cutting Board)
Reconstitute Shiitake and gourd shavings with water.
Cut the Shiitake and carrot into 1cm width sticks.
Put the Shiitake, carrot, and gourd shavings into a pot, add Seasoning A and heat. When it boils, switch to low heat for 10 min.
Boil the Japanese honewort in salted hot water for 30 sec. and pour cold water on it. Use a paper towel to absorb the water.
To the egg, add sugar and soy sauce and mix. Fry the egg in a thick layer and cut in 1cm width sticks.
Put the sushi nori on a bamboo sushi mat. Wet your fingers with vinegared water and spread a thin layer of sushi rice on the nori, leaving 2cm open at the top edge.
On the rice, place the Shiitake, carrot, gourd shavings, thick egg layer, and Japanese honewort. (From the center to the top.)
While pressing down on the ingredients with your fingertips, roll the sushi rice from edge to edge. Roll and tighten so there is no slack.
When the nori becomes flexible, cut the roll into sushi pieces.


Rehydrating dried Shiitake with cold water gets rid of bad odors and brings out more sweetness and flavor.

How to Rehydrate Dried Shiitake Mushrooms for Maximum Flavor

Quick and easy rehydration for dried Shiitake


More recipes