The talented itamae behind the scrumptious sushi deliveries which land on your doorstep in London have been honing their skills for decades. The futomaki they handroll are a roll for maximalists, equally at home in your homemade bento box or on the appetizer section of a Japanese restaurant menu.

The centre “pole” of a futomaki is typically made from tamagoyaki (sweet omelette), which is easy enough to make at home. To prepare the egg mixture, whisk the eggs with salt and sugar. Add a splash of milk and whisk again. Lastly, add a bit of sakura denbu (a powdered fish sauce that has a pink tint) to give the tamagoyaki its signature flavour.
Once the tamagoyaki is ready, set aside. It is important to let the tamagoyaki cool down completely so that it isn’t too warm when you start filling the futomaki. 후토마끼창업 To prevent this from happening, place the tamagoyaki in the fridge for 20-30 minutes before you start working on the rest of the ingredients.
A futomaki isn’t just a pile of ingredients wrapped up in rice, it’s an art form that requires a lot of time and skill to create. Known in Japan as kya-zushi or “fat sushi,” futomaki can be filled with a variety of meat, fish and vegetables, and often feature intricate designs like nature, flora and fauna. Futomaki are a popular choice for celebrations such as the first day of spring and on the occasion of Setsubun, where people eat them while facing a specific direction for good luck.여자창업
It can be difficult to keep a futomaki tightly rolled with so many ingredients, and even more challenging to cut it without the sushi falling apart. However, when done correctly, a properly rolled and cut futomaki is not only delicious but also visually appealing. These beautiful rolls are perfect to pack into a bento box with edamame, sunomono salad and fresh fruit for a convenient and balanced lunch on-the-go. Or, wrap in parchment paper or plastic and take them on your next outdoor adventure.