Four Seasons Futo – Maki

Ingredients for 4 servings:

• 2 eggs
• Salt
• pepper
• 2 tsp oil
• 100 g mushrooms (shiitake)
• 200 g cucumber(s)
• 25 g ginger, pickled
• 50 g red bell pepper(s)
• 4 nori sheets
• some wasabi paste
• 800 g rice (sushi), cooked

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Vegetarian sushi

Whisk eggs with salt and pepper. Cook in 1/2 teaspoon of heated oil to make an omelet. Clean mushrooms and fry in the remaining heated oil. Wash cucumber, halve, and remove seeds. Drain ginger. Wash and clean bell peppers. Cut mushrooms, vegetables, and omelet into strips. Place 1 seaweed sheet on a bamboo mat lined with cling film and spread with wasabi. Press 200g of rice onto it. Distribute 1/4 of the omelet and vegetable strips on it, and roll up. Remove sushi and cut into 8 pieces. Process remaining ingredients in the same way. Basic sushi rice recipe for approx. 500g cooked rice: Wash 350g sushi rice (e.g. American short grain rice) until the water runs clear. Let it soak in cold water for approx. 30 minutes and drain. Place in a pot with 500ml water and, if desired, 1 piece of seaweed, and cook covered over medium heat for approx. 15 minutes. Remove the seaweed, remove the pot from the heat, and let it swell for about 15 minutes. Stir in 3 tablespoons of rice vinegar, 2 tablespoons of sugar, and salt with a wooden spoon, while letting the rice cool.