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Sushi Rolls Futomaki With Eggs

Japanese cuisine “Sushi roll Futo Maki with eggs” with Ayako

Serving 4 rolls


550 ml rice (Japanese style)
600 ml water
Sushi vinegar (vinegar 6 tbsp., sugar 4 tbsp., 1⁄2 tsp salt)
4 eggs (seasoning: 2 tbsp. sake, 2 tbsp. sugar, pinch of salt)
1 cucumber
1 avocado
200 g crab sticks


Prepare the rice:

  • Rinse rice with water, repeat several times until the water becomes clearer;
  • Put the rinsed rice and measured water into a pot. Turn on high heat. When boiling lower the heat and leave to cook for 20 min. without taking the lid off;
  • While the rice is warm, stir in the sushi vinegar. Do not knead. Keep stirring until it cools down and the wet texture disappears.

Prepare the egg sheet:

  • Beat the eggs in a bowl. Stir in the seasoning and mix;
  • Heat a frying pan, spread a little oil, put 1⁄4 of the eggs mixture, to make a thin egg sheet. Repeat and make 4 of them.

Prepare the filling/topping:

  • Cut the cucumber into sticks. Cut the avocado into small slices;
  • If the crab sticks are frozen, defrost them in advance.


  • Spread wrap foil in front of you;
  • Take a sheet of egg, place it on the wrap foil;
  • Spread rice evenly on the egg sheet, leaving 5 cm from the edge uncovered with rice;
  • Put crab sticks, cucumber and avocado in the middle of rice. Add mayonnaise – optional;
  • Roll the egg sheet, rice and filling together, then press lightly at the end of the roll;
  • Wrap and leave 5-10 min. until it gets settled. Then cut with a wet knife.

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