Yuki Gomi served up tasty futomaki giant rolls with mushrooms, carrots and sushi rice on Saturday kitchen.

The ingredients are for the mushrooms and carrots are: 4 dried shiitake mushrooms, rehydrated and very thinly sliced, 120ml dried shiitake mushroom stock, 2 carrots, peeled and grated on large side of cheese grater, 1 tbsp light soy sauce and 1 tsp sugar.

For the dashi-maki tamago (Japanese omelette): 2 large free-range eggs, 2¾ tbsp dried shiitake mushroom stock, ¼ tsp light soy sauce, pinch sea salt, ½ tsp caster sugar and 1 tbsp vegetable oil, for frying.

To assemble: 2 sticks cucumber, 2 sheets nori and 320g cooked sushi rice.

See recipes by Yuki in the book titled: Sushi at Home: The Beginner’s Guide to Perfect, Simple Sushi