Crab, Egg and Carrot Futomaki

Method

1. 1

   Rinse 3 cups of short-grain rice in a bowl of cold water, swirling and draining four or five times until the water runs almost clear. Let it drain in a sieve for 15 minutes.

2. 2

   Combine the drained rice with 3 1/4 cups of water in a heavy saucepan. Bring to a boil, cover, turn the heat to low and cook 13 to 15 minutes, then turn off the heat and let it steam undisturbed for 10 minutes.

3. 3

   Warm 1/3 cup rice vinegar, 2 tablespoons sugar and 1 1/2 teaspoons salt just until dissolved. Spread the hot rice in a wide bowl, drizzle the vinegar over a paddle and fold with slicing motions while fanning, until glossy and body temperature.

4. 4

   For the filling, shred the crab and fold it with a spoonful of mayonnaise. Whisk the eggs with 1 tablespoon sugar, a pinch of salt and 2 tablespoons dashi, cook into a thin rolled omelette and slice into strips. Cut the carrot into fine matchsticks. Cut the cucumber into long thin batons.

5. 5

   Wrap a bamboo mat in plastic wrap. Place a nori sheet shiny side down with a long edge nearest you and, with wet fingers, spread a thin even layer of rice over it, leaving a 1 inch strip bare at the far edge.

6. 6

   Lay the crab, eggs, carrot and cucumber in a line across the center of the rice. Lift the edge of the mat, roll it over the filling and tuck firmly, then keep rolling and press gently to seal.

7. 7

   Let the roll rest seam side down for 2 minutes. Slice into 8 pieces with a wet, very sharp knife, wiping the blade after each cut.

8. 8

   Serve with soy sauce, wasabi and pickled ginger.