Japanese Cooking and Sake Live vol.25

Japanese Cooking & Sake vol.25

Products used in "Japanese Cooking and Sake Live vol.25"



Serves 2-3 


680g     Cooked sushi rice (300g sushi rice to cook watch video here)

80ml     Sushi vinegar

125g     Spinach

120g     Cooked king prawns

5            Crab sticks

1/3        Cucumber

1 tbsp   White sesame seeds

3           Sushi nori seaweed


Sweet soy shiitake mushroom

6            Dried shiitake mushrooms

2 tbsp   Soy sauce

3 tbsp  Mirin

200ml   Water


Japanese egg omelette ‘Atsuyaki Tamago’

4            Eggs

2 tsp     Soy sauce

2 tsp     Mirin

1 tbsp   Sugar

1 tsp     Vegetable oil


1           bamboo mat


  1. Make sweet soy shiitake mushrooms
    • Soak shiitake mushrooms in water for an hour or until they are completely rehydrated (If the shiitake mushrooms do not submerge in the water, add more water until they are).
    • Add the shiitake mushrooms and the soaking water in a saucepan along with mirin, soy sauce and sugar. Bring to a boil over medium heat, simmer until the sauce is reduced to about 1cm deep. Leave to rest until they are cooled down.
    • Squeeze the excess sauce from the shiitake mushrooms, remove stalks. Cut into 1cm strips.
  2. Make sushi rice
    • Cook sushi rice according to the recipe in the video link above.
    • After cooking, leave to rest for 10 minutes, then season with the sushi seasoning.
  3. Make Japanese omelette
    • Lightly whisk eggs, mirin, soy sauce and sugar in a bowl.
    • Pre-heat a square/rectangular non-stick frying pan with vegetable oil over low to medium heat. If you don’t have the square/rectangular frying pan, use a regular small non-stick frying pan.
    • Add 1/3 of the egg mix in the frying pan. When the egg is half cooked and surface becomes semi-dry, fold the egg from far end towards you. The omelette should be about 6-7cm wide.
    • Add a little oil to the frying pan, push the omelette to far end. Add another 1/3 of the egg mix. Lift the omelette to allow the egg mix to go underneath it. When the egg is half cooked and surface becomes semi dry, fold the egg from far end.
    • Add a little oil to the frying pan, push the omelette to far end. Repeat the process as above for the remaining egg mix.
    • Leave to rest until it cools down. Cut into 3 equal strips lengthwise. Cut one of them in half.
  4. Other preparations
    • Cut cucumber to 10cm length, then cut into quarter lengthwise. Slice off the soft parts, cut each one into 3 lengthwise. You should have 12 pieces of 10cm cucumbers.
    • Cook spinach. Boil water in a saucepan, cook spinach for 2 minutes or until wilts. Cool down the spinach by cold water. Squeeze the water from spinach completely out by hands. Cut into chunks.
  5. Make ‘Futomaki Roll’

As you make 2 rolls, use half of the ingredients to make the first roll.

  • Firstly, you need to make a large sushi nori seaweed by joining 1.5 seaweed. Cut one of the seaweeds in half. Place the full-size seaweed with the half seaweed beneath it on the sushi mat. Place about 10 -20 pieces of sushi rice on one long end of the half seaweed to attach the full-size seaweed. Overwrap should be about 2cm.
  • Spread 340g of seasoned sushi rice evenly on the extended seaweed. Leave about 5cm at the top of the seaweed without rice. This is important to finish the roll cleanly.
  • Sprinkle half of the sesame seeds on top of the rice.
  • Place the fillings horizontally at 1/3 of the way from the bottom of the seaweed.
    1. Lay 1.5 strips of egg omelette first, followed by 2.5 crab sticks beneath the omelette.
    2. Add 2 strips of cucumbers, half of sweet soy shiitake mushrooms and half of the spinach on top of the omelette and crab sticks.
  • Lastly, add half of the prawns on top.
  • You are ready to make sushi roll. Make sure that the end of the seaweed and the bamboo mat are in line as you hold them.
    1. Pick up the bamboo mat and the seaweed together with your thumbs and index fingers at both ends.
    2. While holding the fillings in place with the rest of the fingers, move the sushi mat to encapsulate the fillings. The fillings are completely covered with seaweed, but rest of the seaweed is still visible with the sushi rice.
  • Press the bamboo mat gently to firm up to ensure that the fillings are stuck with the rice in position.
  1. Lift the bamboo mat slightly, then push the sushi roll forward to finish the roll.
  2. Remove the bamboo mat and place it on top of the sushi roll. Gently firm up the roll.
  3. Place the roll on the cutting board, cut in the middle first. Cut each piece into 4 equal pieces.
  • Repeat the process for the second roll.