Four Seasons Futo-Maki

method:

• Mix the eggs with a little pinch of salt and pepper, and prepare an omelette in a small pan using the oil. Allow to cool, then chill in the fridge.
• Fry the mushrooms in a bit more oil, then drain. Wash the cucumber, cut it in half and remove the kernels. Drain the ginger. Slice the mushrooms, vegetables and chilled omelette into strips.
• Place a sheet of nori on a bamboo mat and spread thinly with your fiery wasabi paste. Spread 200g of prepared rice on it. Top with the slices of omelette and vegetables placed lengthwise.
• Roll the bamboo mat forward, pressing the ingredients inside. Press the mat firmly and remove the rolled sushi. Cut it into eight pieces, always wiping the knife with a wet cloth before slicing. Continue the procedure until you’ve used up all the remaining ingredients. Serve with wasabi paste and pickled ginger.