FUTOMAKI WITH THE MOST POPULAR FILLINGS
- Blue Dragon sushi nori
- Blue Dragon sushi rice
- 600 ml water
- Blue Dragon Sushi Su
- Blue Dragon wasabi paste
- 1 cucumber, cut into strips
- 1 colour pepper, cut into strips
- Omelette, 1 egg
- 1 tsp. sandwich cheese, e.g. with chives
- Iceberg lettuce, cut into strips
- 1 carrot, cut into thin strips
- 1 tsp. chives
- Prepare the sushi rice (500g):
Step 2: Pour the rice, 600 ml of water into a pot with a matching lid. Cook the rice on high heat, then reduce the heat to a minimum and cook for another 10 minutes. Finally, turn the heat off and leave for 10 minutes with the lid on.
Step 3: Add 100 ml of Blue Dragon sushi su to the rice.
- On the sushi mat put the nori the matt side up, so that the lower edge is aligned with the edge of the mat.
- Put the prepared rice on the nori leaf, spread it gently across almost the entire surface of the nori, leaving only the free upper edge, ca. 1,5-2 cm. This will allow you to “close” the roll. The rice should not be too compacted, it should be “puffy”.
- Spread a bit of wasabi on the rice (acc. to your taste). Spread cheese on the rice.
- Put your additions (peppers, cucumber, etc.) in the middle of the rice – place them individually so that they cover the entire width of the mat. Sprinkle with roasted sesame and chives.
- Make the roll with your fingers and hold “the stuffing”.
- Squeeze the roll precisely leaving a free edge. When our makis are properly glued, you can roll the whole in such a way that the nori is wrapped in the roll.
- Cut the makis into 6 or 8 pieces. Sprinkle them with sesame and serve with the soy sauce, extra wasabi and Blue Dragon marinated ginger.
In the vegan version you can use smoked tofu instead of omelette and cheese. When composing makis, remember that the flavours should complement. Sweet and delicate ingredients should be seasoned with something sour or spicy and your makis will always be tasty!