4 Seasons Futomaki Futomaki with vegetables and omelette Recipe
Recipe Ingredients for 4 Seasons Futomaki Futomaki with vegetables and omelette
| Amount | Ingredient |
|---|---|
| 2nd Eggs | |
| Salt and pepper | |
| Oil for frying | 100 grams |
| Shiitake mushrooms | 200 grams |
| Cucumber salad | 25 g |
| sweet and sour pickled ginger | 50 g |
| red peppers | 4 Bl |
| dried seaweed (nori) | |
| Wasabi paste | 800 grams |
| cooked sushi rice | |
| Wasabi and pickled ginger, sweet and sour to serve |
4 Seasons Futomaki Futomaki with vegetables and omelette Recipe Directions
Beat the eggs with some salt and pepper and bake in an oiled pan to a small omelet.
Drain mushrooms fried in oil and drain. Cucumber Wash, halve and remove seeds. Drain the ginger. Mushrooms, vegetables and chilled omelet into strips.
A sheet nori on a bamboo mat, lay thinly spread with wasabi paste. 200 g spread sushi rice on it. And vegetable omelet strips distributed along it.
Ingredients with the help of the bamboo mat, roll up firmly. Sushi Take out and cut into 8 pieces, wipe the knife several times while damp. Other ingredients processed the same way.
