• Thaw the eel fillet by putting it in the fridge the night before you plan to use it. If you're in a time crunch, you can also thaw it quickly by running the package through warm water.
• Rehydrate your shiitake mushrooms by soaking them in cold water for at least 20 minutes. However, the longer you soak your shiitakes the better (overnight in the fridge is ideal).

Cook Sushi Rice

• Rinse 1 2/3 cups of sushi rice by placing it in a colander and running water through it until the water is clear.
• After the rice is rinsed, add it to a sauce pan with 1 2/3 cups of water. I would check the instructions on the sushi rice package to see exactly how much water to add as it can vary depending on the brand.
• Bring the water to a boil and then reduce the heat to low. Cover and let the rice simmer for 20 to 30 minutes, or until the water is absorbed and the rice is soft.
• Remove the rice and place into a bowl or dish and let cool. I would line the dish with parchment paper prior to adding the rice to avoid sticking.
• Mix 1/4 cup of sushi vinegar into your rice. Stir until the vinegar has absorbed into the rice. Once cooled and fully absorbed, your rice is ready to roll!

Prepare the Tamagoyaki

• Add the eggs, mirin, soy sauce, sugar, and dashi powder to a mixing bowl and whisk until everything is thoroughly mixed. I like using dashi powder in this mixture because it provides a strong concentration of dashi flavor to the omelette. However, you can substitute with two tablespoons of dashi if you would like a more subtle dashi flavor in your tamagoyaki.
• Heat a tamagoyaki pan or skillet on medium heat until hot.
• Spread a thicker layer of oil on the bottom of the pan. I soak a folded paper towel in canola oil and use that to spread oil across the bottom and sides of the pan with tongs or chopsticks.
• Pour approximately 1/4 of the egg mixture into the bottom of the pan. Tilt the pan to make sure it's evenly spread across the bottom of the pan.
• Once the egg starts cooking (around 30 seconds depending on how hot the pan is), use a spatula or chopsticks to fold the egg mixture on top of itself towards one side of the pan. At this point it doesn't need to look perfect. The tamagoyaki will look better with each layer you add. Tip: Check out the video for this recipe to see a demonstration of this process.
• Add another 1/4 of the mixture to the bottom of the pan. Gently lift the mixture that has already been folded and tilt the pan assuring the mixture is spread evenly across the bottom of the pan (including under the mixture that has already been folded).
• Once the second layer of egg starts cooking, use a spatula or chopsticks to fold the egg mixture on top of itself and the already cooked layer of folded egg. I like to use a spatula to form the egg into a rectangle shape as you fold each layer.
• Repeat the process two more times until all the egg mixture has been used. You may need to add more oil to the pan between layers if you find that your eggs are sticking.
• After the final layer, use a spatula to shape the tamagoyaki into a rectangle shape against the pan.
• Once cooked, slice into 8 evenly sized slices.
• Set aside until you are ready to add to your roll.

Prepare the Eel

• Remove the eel fillet from the package and place on a plate.
• Wipe the existing sauce from the eel with a paper towel or cloth. Many chefs don't do this but I don't love the sauce that comes on the eel. I instead prefer to add my own unagi sauce to the eel.
• Once the sauce is removed, slice the eel in half down the center creating two long fillets.
• Place half of the eel fillet at a 45 degree angle on the cutting board. Then cut the eel into slices an inch or so wide and around 3 inches long. When cutting, tilt your knife at a 45 degree angle.
• Add the eel strips to a greased baking sheet skin side up and broil on high for six minutes. Place on the top rack so it is around nine inches from the heat.
• After broiling, quickly remove the eel from the baking sheet and place on a plate to be used in the sushi later.

Prepare Seasoned Shiitake and Carrots

• Peel and slice the carrot into thin strips about half as long as the nori sheet.
• After soaking, remove the shiitake mushrooms from the bowl and squeeze out the excess water making sure to save the water for a later step.
• Remove the stems from the mushrooms and slice into thin strips.
• Add the mushrooms and carrots to a small sauce pot with 1/2 cup of the water the mushrooms were soaking in.
• Add the dashi, mirin, soy sauce, and sugar to the pot with the vegetables and slowly bring to a boil on medium heat.
• Once boiling, reduce the heat and let simmer for 10 minutes.
• After 10 minutes, immediately strain mushrooms and carrots from liquids to avoid overcooking.

Assemble the Futomaki Rolls

• Cover your bamboo sushi mat with plastic wrap. This will help keep the rice from sticking to it.
• Slice the cucumbers into strips that are as long as your nori sheet and about 1/8 inch thick.
• Next, place the nori sheet onto the plastic wrap with the shiny side facing down. Then press around 1 cup of rice onto the nori sheet in an even layer onto the bottom of the nori sheet leaving around an inch at the top of the nori sheet open. This open section will be used to seal the roll when we roll it. Tip: Wet your hands in a bowl of water mixed with a splash of rice vinegar prior to handling the sushi rice. This will prevent the rice from sticking to your hands.
• Add around a tablespoon or so of masago in an even row across the rice on the nori sheet.
• Add two slices of the tamagoyaki in a row across the nori sheet.
• Add around 1/4 of your shiitake mushroom and carrot mixture across the center of the nori sheet.
• Add 3-5 pieces of eel across the nori sheet depending on how well they fit.
• Spread a line of unagi sauce across over the eel.
• Add 1-2 cucumber sticks depending on the size of each ingredient and how everything fits.
• To roll the sushi, start by wetting the top portion of the nori sheet that is not covered by rice. Then use the bamboo sushi mat to fold your roll until it is completely enclosed. Once the nori is making contact with the roll, pull back the sushi mat so it doesn't get caught in the roll. Still using the sushi mat as your guide, finish rolling until the roll is completely wrapped. Use the wet portion of the nori sheet to seal the roll together. Then wrap the sushi mat around the roll and gently tighten the roll together.

  Keep in mind that rolling sushi is an art that may take some practice so don’t get frustrated if it doesn’t look perfect your first time. It will get easier the more you do it.

  Tip: Check out the video for a demonstration on how to roll sushi.
• Using a sharp knife, cut the roll into 8 pieces. I do this by first cutting the roll in half. I then cut each half in half followed by cutting each fourth in half. Tip: Be sure to clean and wet the edge of your knife before cutting each roll.
• Serve with soy sauce, wasabi, and ginger. Enjoy!