//]]> Easiest Way to Make Quick Futomaki Sushi with Broiled Eel | Make Your Favorite Restaurant Dishes At Home!

21/09/2020 20:25

Easiest Way to Make Quick Futomaki Sushi with Broiled Eel

by Victor Wong

Futomaki Sushi with Broiled Eel
Futomaki Sushi with Broiled Eel

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, futomaki sushi with broiled eel. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Futomaki Sushi with Broiled Eel is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Futomaki Sushi with Broiled Eel is something which I’ve loved my whole life.

To begin with this recipe, we have to prepare a few components. You can have futomaki sushi with broiled eel using 6 ingredients and 8 steps. Here is how you cook that.

 

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The ingredients needed to make Futomaki Sushi with Broiled Eel:
  1. Make ready 1 Pre-cooked eel with sauce
  2. Get 1 Cucumber
  3. Prepare 4 sheets Nori seaweed
  4. Make ready 540 ml Sushi rice
  5. Get 1 Tamagoyaki
  6. Prepare 80 ml Sushi vinegar


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Instructions to make Futomaki Sushi with Broiled Eel:
  1. Make sushi rice and divide into 4 portions. Make a Japanese rolled omelet. Cut the omelet, eel and cucumber into the same lengths.
  2. Set a sushi mat in front of you. Place a sheet of nori seaweed with the shiny side down. Add a portion of the sushi rice on top and spread evenly.
  3. Spread the rice with the centre thinner, and the front and the end thicker.
  4. Place the fillings onto the sushi rice. Press the fillings with your fingers and roll up the makisu mat to join together the sushi rice on the front and end.
  5. With the seam-side down, press the sushi hard over the sushi mat with your hands. Press the sides to make the fillings flat.
  6. Leave the sushi to sit for about 2 minutes to moisten the nori seaweed. Keep a moistened tea towel handy to wipe your knife after every slice. Slice the sushi.
  7. Negi-Toro (chopped green onion and tuna belly) and Natto Futomaki. - - https://cookpad.com/us/recipes/143305-negitoro-sushi-rolls-and-natto-sushi-rolls-for-setsubun
  8. Refer to this recipe for Sushi Vinegar. - - https://cookpad.com/us/recipes/143346-easy-sushi-vinegar-for-storing

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