我家廚房 Christina's Kitchen

Futomaki (Large Sushi Roll)
繁體中文

Ingredients

Note：The ingredients above is for 1 roll of sushi. You can use any filling you like. Please refer to Fillings for Sushi .

Instructions

1.	Prepare the sushi rice and all of the filling ingredients.
2.	Hold the nori sheet 3" above the low heat of a stove for 10 seconds to make it crispy. You can skip this step if the nori sheet is fresh from the package.
3.	Place the nori sheet on a bamboo mat, with the smooth side facing down and the short side parallel to your body. Wet both hands with vinegar water (1 cup of water + 2 tbs. of vinegar). Pick up the sushi rice and form it into a ball. Put down the rice ball on the center of the nori sheet, then use your fingers to evenly spread the rice over the nori sheet.
4.	Arrange the filling at around 1/3 of the sheet from the side closest to you. Lift the end (the one closest to your body) of the bamboo mat over the fillings until you reach the sushi rice on the other side. Press the bamboo mat tightly to form a tube, then roll the tube to the other end. Pick up the bamboo roll and press on the two ends.
5.	Remove the bamboo mat. Use a sharp clean knife to cut the sushi roll into 6 or 7 equal pieces. To be able to cut the roll neatly, clean the knife with a wet towel whenever you cut a couple of pieces.

太卷壽司
ENGLISH

材料

註：以上材料可以包1卷壽司。你可以包任何你喜歡的餡料，請參考壽司內餡。

做法

1.	將壽司飯和其它餡料準備好。
2.	將紫菜放置在爐火(小火)距離8cm上方烘烤10秒鐘。如果你用的是新開封的紫菜，此步驟可以省略。
3.	把紫菜放置在包壽司用的竹簾上，光滑面向下，紫菜的短邊与你的身體平行。雙手沾醋水(1杯水+2大匙醋)，將壽司飯整成球狀後均勻地平鋪在紫菜上。
4.	將所有餡料鋪在紫菜靠身體1/3的地方。提起靠身體這邊的竹簾蓋過餡料到另一頭的白飯，用手壓緊竹簾成圓筒型，再繼續捲到另一端。捲好後時手稍微施力壓緊圓筒兩端定型。
5.	用一把乾淨利刀把壽司捲切成6或7小塊，注意刀要不時用濕布擦乾淨，這樣切面才會平整。