Smoked Salmon Futomaki Sushi R

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Sushi rice		250g
Nori sheet		1
Lumpfish caviar		1 tbsp
Surimi (crab sticks)		2
Cucumber		as required
Smoked salmon		30-40g
Dashi omelette roll		1 cm square
Basil leaves		6-8
Pickled ginger slices (gari)		4

Method

Cook

10min

Here are the ingredients I'll include in the roll.

This is the lumpfish caviar, normally found near the smoked salmon.

Place the nori sheet on a bamboo mat and spread with sushi rice leaving a quarter free at the top. Layer the other ingredients about half way up the rice (see the photo).

Roll up using the bottom end of the nori with the bamboo. Press down firmly as you roll to make a solid square or round roll.

Slice into 8 equal pieces (cut in half then half again and so on) with a wet knife. Transfer to a serving dish.

Tips & Note

●You could add 2 tbsp mayonnaise to give a bit of extra sauce. Futomaki roll means a thicker fatter roll and uses a whole nori sheet instead of a half (maki roll). To make the omelette, add some dashi broth to the beaten egg and fry, then roll up and slice. If you don't have dashi broth, simply add a tsp sugar.

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