Futomaki Thick Sushi Roll

Ingredients

4 cups sushi rice, prepared
1 Japanese cucumber, sliced lengthwise into quarters
2 eggs
2 tsp sugar
1 ounce kampyo
2/3 cup dashi soup stock
3 Tbsp soy sauce
2 Tbsp sugar
1 Tbsp mirin
4 sheets of nori dried seaweed


Method

Wash and soak kampyo in water for an hour before cooking.
Cut softened kampyo into about 8-inch-long pieces.
Put dashi soup stock, sugar, mirin, and soy sauce in a medium pot.
Put it on medium heat and bring to a boil.
Add kampyo in the pot and simmer on low heat until the liquid is almost gone.
Cool it.
Meanwhile.
Beat eggs and sugar in a small bowl.
Make a rolled omelet and cool.
Cut it into long sticks.
Put a sheet of nori on a bamboo mat.
Spread 1 cup of sushi rice on top of the nori sheet.
Place the ingredients lengthwise on the rice.
Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder.
Press the bamboo mat firmly and remove it from the sushi.
Cut the rolled sushi into bite size pieces.