Futomaki
Dive into the artful world of Japanese cuisine with this vibrant and delicious Futomaki recipe! Known for its thicker, more decadent roll, Futomaki is a beautifully crafted sushi dish filled with an array of colorful, nutritious ingredients like sweet-simmered kampyo, savory shiitake mushrooms, crisp cucumber, and tender tamago (Japanese omelet). Perfectly seasoned sushi rice is rolled with these fresh fillings inside a nori sheet to create elegant slices bursting with flavor and texture. With detailed preparation steps and traditional ingredients, this recipe ensures your homemade Futomaki tastes as authentic as what you'd find in a Japanese restaurant. Ideal for parties, special occasions, or everyday sushi cravings, this dish is a must-try for fans of sushi and bold culinary adventures. Don't forget the soy sauce and wasabi for the perfect finishing touch!
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 1 cup Rice vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 5 pieces Nori sheets
- 1 medium Cucumber
- 1 medium Carrot
- 5 pieces Shiitake mushrooms
- 1 whole Tamago (Japanese omelet)
- 1 package Kampyo (dried gourd strips)
- 2 tablespoons Soy sauce
- 2 tablespoons Mirin
- 1 teaspoon Wasabi paste
Instructions
Start by preparing the sushi rice. Rinse 2 cups of sushi rice under cold water until the water runs clear, then combine with 2.5 cups of water in a rice cooker. Cook according to the rice cooker instructions.
While the rice is cooking, prepare the rice seasoning by combining 1 cup of rice vinegar, 2 tablespoons of sugar, and 1 teaspoon of salt in a small saucepan. Warm over low heat until the sugar and salt dissolve completely. Allow to cool.
Once the rice is cooked, transfer it to a large bowl. Gently fold in the cooled vinegar seasoning using a rice paddle or wooden spoon, making cutting motions to avoid mashing the rice. Set aside to cool to room temperature.
Rehydrate the kampyo by soaking it in water for 20 minutes, then drain. Simmer in 2 tablespoons of soy sauce and 2 tablespoons of mirin for about 10 minutes. Set aside to cool.
Prepare the vegetables and fillings. Peel the cucumber and carrot, then slice them and the tamago into thin, long strips.
Soak the shiitake mushrooms in warm water until soft, then slice thinly.
Prepare your rolling station with a bamboo sushi mat covered with plastic wrap. Place a nori sheet, shiny side down, on the mat.
Wet your hands slightly to prevent the rice from sticking. Spread a thin, even layer of prepared sushi rice over the nori, leaving a 1-inch border at the top edge.
Lay a strip of cucumber, carrot, mushroom, tamago, and kampyo across the center of the rice.
Using the sushi mat, carefully lift the edge closest to you and roll the nori over the fillings, applying gentle pressure to keep the roll tight and firm. Continue rolling to the edge, sealing with the uncovered nori border.
Repeat the process for the remaining nori sheets and ingredients.
Once all rolls are prepared, use a sharp knife dipped in water to slice each roll into 6-8 pieces.
Serve with wasabi paste and additional soy sauce for dipping. Enjoy your homemade futomaki!
Nutrition Facts
Calories |
1120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 4273 mg | 186% | |
| Total Carbohydrate | 212.4 g | 77% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 51.6 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 194 mg | 15% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1345 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
