Tuna and Tamago Futomaki

Method

1. 1

   Place 3 cups of rice in a large bowl, cover with cold water and stir with an open hand. Pour off the milky water, repeat until clear, then drain well.

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

   Make sushi vinegar by heating 1/3 cup rice vinegar with 2 tablespoons sugar and a big pinch of salt. Fold it into the freshly cooked rice with a wet paddle, fanning constantly, then cover with a damp towel until needed.

4. 4

   For the filling, cut the tuna into long strips about 1/2 inch thick. 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 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 tuna, eggs 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.