Futo-maki, literally fat roll sushi, typically includes six, and never less than three, ingredients and rice packed into a nori-wrapped roll.

This recipe is a bit labor intensive but well worth it, and the colorful rolls will make a wonderful impression at your next party. Since it calls for imitation crab legs, which are basically cooked pollock with artificial flavoring and coloring added, even those who are squeamish about eating raw fish and sushi can enjoy these rolls.

This recipe includes six standard futo-maki ingredients: mushrooms, kampyo, seafood, egg, carrot and spinach. An endless variety of fillings can be substituted to create different colors and textures, so feel free to experiment with different ingredients.

Cook's note: Kampyo, long ribbonlike strips of dried gourd, can be found packaged in cellophane in most Asian markets.

INGREDIENTS

Mushrooms
4 dried shiitake mushrooms
1 1/2 tbsps sugar
1 1/2 tbsps dark soy sauce
1 tbsp mirin
2 cups soaking water from mushrooms

Kampyo
1/2 oz kampyo
2 tbsps sugar
2 tbsps soy sauce
2 cups water


Imitation crab legs
6 oz imitation crab legs
2 tbsps sake
1 1/2 tbsps sugar
1/4 tsp salt

Egg
2 eggs
3 tbsps bonito stock
1/4 tsp salt
1 1/2 tbsps sugar
1/2 tbsp vegetable oil

Carrot
1 large carrot, washed, trimmed and peeled
2 tsps sugar
1 1/4 cup water
pinch of salt

Spinach
4 spinach leaves with stems
pinch of sugar

4 sheets nori seawood, toasted
2 1/2 cups sushi rice

To prepare:

1.Prepare sushi rice (see recipe link below).

Mushrooms: Wash and soak in 2 1/2 cups warm water until soft (about 1 hour). Reserve liquid and discard stems. Cut mushroom caps into 1/2-inch wide strips. Combine mushroom cap strips in a saucepan with sugar, soy sauce, mirin and reserved soaking liquid. Simmer until liquid is nearly absorbed.

Kampyo: Cut into 9-inch lengths. Soak in cold water until soft (about 30 minutes). Combine kampyo strips in a saucepan with sugar, soy sauce and water. Simmer until liquid is absorbed.

Imitation crab legs: Chop into a fine dice. Combine in a saucepan with sake, sugar and salt. Simmer, stirring constantly, until liquid is absorbed.

Egg: Combine eggs with bonito stock, salt and sugar. Whisk gently, creating as little froth as possible. Heat oil in a skillet. Add egg mixture and cook over low heat, breaking any bubbles that form. When top of egg is almost set, gently flip over with a spatula and cook the other side for a few seconds, being careful not to brown. Turn out onto a plate and allow to cool. Cut egg lengthwise into 1/2-inch wide strips. Cut strips into 4-inch lengths.

Carrot: Cut lengthwise into eighths. Combine carrot pieces in a saucepan with salt, sugar and water. Cook over high heat until liquid is absorbed.

Spinach: Bring a small pot of water to a boil. Add sugar and spinach leaves. Reduce to a simmer and cook until leaves are just tender, about 2-3 minutes. Drain and immediately rinse spinach under cold running water.

Nori: If nori has not been pre-toasted, quickly pass the sheets, shiny side down, over an open flame two or three times.

To assemble:

1. Prepare a small bowl of diluted white vinegar using equal amounts of vinegar and water to use to moisten hands while spreading sushi rice.

2. Lay flat side of bamboo rolling mat face up. Place shiny side of nori face down on mat with longer side of nori facing you. Line up edge of nori with edge of mat closest to you.

3. With moistened hands, spread about one-quarter of sushi rice over nori, placing it in the center and spreading it out toward the edges. Leave upper 1 inch of nori farthest from you free of rice.

4. Place 1/4 of egg and tuna down the center, extending from one side to the other about 1/3 the way up from the edge closest to you. Make a row of 1/4 of the kampyo strips and sliced mushrooms and top with 1/4 of the egg strips, 2 strips of carrot and 1 piece of spinach.

5. To roll, hold the fillings in place with your fingertips (until you can no longer do so) while rolling the edge of mat and nori closest to you over fillings. Tuck edge under so that it meets the edge of rice. Roll forward slightly and use gentle pressure to even out the roll. Unwrap the bamboo mat and complete remaining rolls in the same way.

6. Dip a paper towel into diluted vinegar and dampen both side of a sharp knife. Cut rolls crosswise into 1-inch thick sections. Arrange sushi cut side up. Serve with sweet pickled ginger slice and soy sauce.