Futomaki (Maki Sushi / Ehomaki)

Bahan-bahan (4 porsi)

• 2¼ cups uncooked Japanese short-grain white rice
• 2¼ cups water ((540 ml))
• 1 piece kombu (dried kelp) ((5 g; 2 x 2 inches or 5 x 5 cm per piece; optional, for a nice aroma!))
• ⅓ cup rice vinegar (unseasoned)
• 3 Tbsp sugar ((skip if using bottled sushi vinegar))
• 1½ tsp Diamond Crystal kosher salt ((skip if using bottled sushi vinegar))
• seasoned shiitake and kanpyo ((see the instructions; you can make it up to 2 days in advance and refrigerate))
• 1 Tamagoyaki (Japanese Rolled Omelette)
• 1 handful of mitsuba (Japanese parsley) ((or spinach))
• 1 unagi (freshwater eel) fillet ((broiled))
• 1 Japanese or Persian cucumber
• 1 package sakura denbu (seasoned cod fish flakes) ((1.4 oz, 40 g))
• 8 dried shiitake mushrooms
• 1 cup water ((for soaking))
• 0.4 oz dried kanpyo (gourd strips)
• 1 tsp Diamond Crystal kosher salt ((for the kanpyo))
• 1 Tbsp sugar
• 1 Tbsp mirin
• 1 Tbsp soy sauce
• ¼ cup water ((for tezu finger dipping water))
• 2 tsp rice vinegar (unseasoned) ((for tezu))
• 4 sheets nori seaweed
• sushi ginger (gari)