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“This is a recipe for futo-maki (thick roll) It is my mother's favorite type of maki sushi and I make it a lot for her. Kampyo is dried gourd and can be found in most Asian markets or in the foreign foods section of the supermarket.”
1hr 45mins
4 rolls

Ingredients Nutrition

  • 4 cups cooked rice (sushi rice)
  • 4 sheets nori (dried seaweed)
  • 2 eggs
  • 1 ounce dried gourd
  • 8 dried shiitake mushrooms
  • 23 cup dashi stock
  • 2 tablespoons sugar
  • 1 tablespoon mirin
  • 3 tablespoons soy sauce
  • cucumber, cut into sticks (optional)


  1. Wash and soak kampyo and shitake mushrooms in water and let sit for an hour.
  2. Slice kampyo and mushrooms into pieces about 8 inches long.
  3. Place dashi stock, sugar, mirin and soy sauce, kampyo and mushrooms in a pan and simmer for around an hour.
  4. Let cool.
  5. Beat eggs and add sugar to the eggs.
  6. Make a firm omelette and cut it into long strips.
  7. Put a sheet of nori on top of a bamboo sushi mat and spread a cup of sushi rice on top of the nori.
  8. Place 1/4 of ingredients lengthwise on the rice and roll in a jelly roll fashion, pressing forward slowly and firmly to form a cylinder.
  9. Remove sushi from mat and cut into 4-6 bite sized pieces.
  10. Repeat with the rest of the nori.

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