Futomaki is a type of sushi rolled into a thick, long cylinder. The term futomaki translates to “fat rolled sushi” and is commonly sold in takeaway sushi shops. What distinguishes futomaki from other types of sushi is its size. These popular sushi rolls are wide, thick, and stuffed with at least three ingredients. The ingredients inside of futomaki are based on personal preference and could be vegetarian, contain chunks of raw seafood or even chicken.
Due to its size and number of ingredients, rolling a futomaki sushi roll can be challenging. Slicing the rolls can also be difficult and a very sharp knife is essential to prevent the roll from falling apart. Most versions of futomaki contain a special ingredient known as kanpyo. Kanpyo is made from the dried shavings of calabash and is often cooked in sugar, soy sauce, and mirin. Futomaki may also contain other authentic fillings, such as tamagoyaki, unagi, and Japanese cucumbers.
How to Make Futomaki
Futomaki is a popular Japanese dish, often served at picnics and festivals. Learn how to make these oversized sushi rolls.
Ingredients
For Sushi Rice
- 225g uncooked Japanese short-grain rice
- 270ml water
- 1/2 piece of kombu (dried kelp)
- 39ml sushi vinegar
- 25g sugar
- 4g sea salt
For Futomaki Fillings
- Seasoned kanpyo and shiitake
- Tamagoyaki
- 1/2 unagi, grilled OR our pre-grilled unagi kabayaki
- 1/2 bunch of rocket or watercress
- 1/2 cucumber
- 1/2 package sakura denbu or furikake as an alternative
For Wrapping Sushi Rolls
- 2 sheets nori
- 10ml rice vinegar
- 60ml water
Instructions
1. Cut tamagoyaki into long, thin strips. Store in the refrigerator until it’s ready to use.
2. Prepare sushi rice by rinsing the rice well and discarding any excess water. Put the rice in a rice cooker and add cool water. Place the kombu on top and allow the rice to soak for 20 to 30 minutes.
2. Make the sushi vinegar by combining rice vinegar, salt, and sugar in a small saucepan. Bring it to a boil over medium-high heat. Whisk until the sugar is completely dissolved or use one of our artisan sushi vinegars.
3. Transfer the cooked rice onto the sushi oke and spread evenly to allow the rice to cool faster. Pour the hot sushi vinegar over the rice. Use a rice paddle to gently combine the ingredients. Use a hair dryer to help cool the rice which helps prevent it from becoming mushy.
4. Heat the unagi in the oven. Set the oven to grill (290°C/550°F) and preheat for three minutes. Line a baking sheet with aluminium foil and coat with oil to prevent sticking. Place the unagi on the baking sheet and grill for six minutes. Allow to slightly cool and cut into four long strips.
5. Roughly chop the rocket or watercress, and set aside.
6. Cut off the ends of the cucumber and cut lengthways into quarters. Remove any seeds.
7. Pour the contents of the sakura denbu or furikake package into a small bowl. Set aside.
8. Mix the water and rice vinegar in a small bowl to create vinegared water for your fingers to prevent sticking while assembling the futomaki.
9. Place a nori sheet, shiny side down, on a bamboo sushi mat. Separate the prepared sushi rice in half. After dipping your fingers in the vinegared water, place one-half of the rice on the nori and spread evenly. Leave a 1.5cm strip along the top of the nori.
10. Place the cucumber at the bottom of the nori. Place the sakura denbu and shiitake towards the top to prevent them from falling while rolling the sushi. Add all other ingredients on the bottom half of the nori, including the unagi, kanpyo, and rocket or watercress.
11. Hold the top of the bamboo mat with one hand and the rolled mat with the other hand as you carefully roll the nori forward. Once rolled, tightly squeeze the roll.
12. Cut the futomaki in half with a very sharp knife. Then cut each half into three or four pieces.
