Futomaki

Method

1. Wash the sushi rice and soak in water for 30 minutes. Drain.
2. Put the rice in a pot with the same amount of water. Cover, bring to a boil, then reduce to low heat and cook for 15 minutes. Turn off the heat and let rest for 15 minutes.
3. Mix rice vinegar, sugar, and salt to make the sushi seasoning. Let it rest for 30 minutes.
4. Once the rice is cooked, pour the seasoning over it and fold using a cutting motion (like hangiri) to cool and season the rice evenly.
5. Prepare the fillings: insert bamboo skewers into the shrimp and boil in salted water for 5 minutes.
6. Cut the salmon, tuna, glazed eel, tamagoyaki (omelette), and cucumber into stick shapes.
7. Spread a generous amount of sushi rice onto a sheet of nori (seaweed) placed on a bamboo mat. Dab a little wasabi in the center.
8. Place the fillings (tuna, salmon, eel, tamagoyaki, shrimp, cucumber, salmon roe) in the center.
9. Roll the nori tightly using the bamboo mat.
10. Cut the roll into 8 pieces and serve.