Futomaki sushi

Ingredients

• 2 to 3 cups cooked japanese rice
• Awasezu (sushi vinegar--mixed with cooked rice)
• 1/2 tablespoon vinegar
• 1/2 tablespoon sugar
• pinch of salt

fillings:

• smoked salmon
• 2 eggs beaten with 1 tablespoon sugar and a pinch of salt (actually 1 egg will do, and 1/2 tablespoon sugar)
• cucumber, sliced
• pickled ginger (red one)
• butterhead lettuce

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Preparation

• For atsuyaki tamago:
  Divide egg mixture into 4, using a nonstick pan, fry 1/4 of the egg mixture, coating the whole pan to make it thin, (like doing a crepe), then roll the cooked egg at the other end of the pan, next pour the next mixture, when cooked, roll the first cooked egg with them. It`s really hard to explain, just keep on rolling the thinly fried egg.
• For the rice- since we forgot to buy kelp:
  Mix the vinegar, sugar and salt in a bowl, bring to a boil until sugar is dissolved and set aside. Mix with steamed rice thoroughly, cover with damp cloth to retain moisture while preparing for the other ingredients.
• Let`s make maki:
  Lay you bamboo mat, make sure its the right side. Lay your nori sheet, shiny and smooth side at the bottom. Cover nori sheet with rice, leaving half inch at the upper portion, place bits of rice at the end to a help in sealing the maki later. Set you filling. leaving an inch of the total covered rice at the bottom and at least three inches at the upper side. Roll it, supporting the filling, squeeze tightly until the end seal. Cut it! (clean knife with wet cloth after every cut, so its not sticky.) and serve with pickled ginger and hot green tea.

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