Futomaki (Thick Sushi Roll)
Futomaki are thick, traditional sushi rolls packed with seafood and a variety of colorful and savory fillings. There are no limits to what can be used for filling, so feel free to enjoy it with your favorite ingredients.
Ingredients (makes 4 rolls):
Stewed shiitake mushroom:
Spinach:
Fillings:
To Serve:
*You will need a bamboo mat (makisu)
Stew shiitake mushrooms. In a saucepan, place all ingredients for “Stewed shiitake mushrooms” and cook over medium-low heat. Stir occasionally and cook until liquid is reduced, about 10 minutes. Turn heat off and set aside.
Prepare spinach and other fillings. For spinach, boil water with salt, then boil spinach for 30 seconds. Transfer to a bowl of iced water (not included in the ingredients), drain and squeeze excess moisture.
Cut the tamagoyaki and tuna into 1/2” thick strips. Cut the cucumber into quarters lengthwise. Split imitation crab sticks in half lengthwise by hand.
Prepare the roll. Place a nori sheet on a bamboo mat (makisu) with the shiny side facing down, and shorter edge towards you. Wet hands with water and spread a quarter of the sushi rice evenly on top of the nori sheet. Leave about 1 inch of space at the top.
Arrange a quarter of stewed shiitake mushrooms, spinach and other fillings lengthwise on the rice. Start with smaller fillings for easier rolling. Cut or adjust the fillings as needed to fit the nori sheet.
Roll up the bamboo mat. Using your fingers, gently press the fillings down and push forward to shape the sushi into a cylinder.
Press the bamboo mat firmly and remove from the roll. Repeat steps 2 to 4 to make 3 more rolls.
Cut the rolled sushi into 8-10 pieces.
Transfer to a serving plate, and serve with soy sauce, wasabi and pickled ginger. Enjoy!
PRINT:
