Futomaki Sushi ( 太巻き ) Recipe

Photo: Sara Harris

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TRADITIONAL JAPANESE RECIPE: Sushi’s popularity has been increasing in the world, but when asked their favourite sushi, people answer Dragon Roll or Spicy Tuna Roll. Fair enough. But in Japan, sushi usually implies traditional style Nigiri Sushi, which consists of raw fish on top of rice pillow.

In recent years, California Roll has been spreading virtually everywhere in the west. In fact you can find it in almost all Sushi restaurants. Maybe because of its name.

However we definitely have traditional sushi rolls in Japan. When Japanese talk about a sushi roll ( Maki-sushi in Osaka area or Nori-maki in Tokyo area ), we are usually referring to Futomaki ( 太巻き ) for this large thick sushi roll.

The fillings for Futomaki could be anything, but usually are cooked vegetables or some cooked seafood. Popular ingredients are cooked sweet Kanpyo (ribbons of dried gourd) and/or Shiitake mushrooms, grilled unagi, Tamagoyaki or Datemaki, sweet fish flakes, boiled spinach and so on. You can use any combinations.

Other ingredients that people commonly use include kamaboko fish cakes (or imitation crab), koya dofu (freeze-dry tofu), shiso leaves, pickled ginger, carrots, tuna (sashimi), salmon (sashimi), and more.

Since you can prepare Futomaki ahead of time and it looks very pretty, it’s often made for festivity events, holidays, potluck, or bento.

 

 

 

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Skill Level:	Time: 60 Minutes
Price:	Serves: 4 People

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Ingredients:

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Conversions

 

 

 

Directions:

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01 - Wash Kanpyo lightly, rub with Salt, and wash again.

02 - Cook in boiling water for 5 minutes and drain water. Put Kanpyo back in the pot and add just enough water to cover. Cook with Sugar and Soy Sauce until the liquid has almost all evaporated. Set aside.

03 - Cut Cucumber and Tamagoyaki into thin and long strips, about 15cm / 8in long and 1cm / 0.5in thick.

04 - Put a Sushi mat flat on your work surface with the bamboo slats left to right, so you can roll the mat away from you. Place a piece of Seaweed on the sushi mat with one of the seaweed's sides close to the front edge of the sushi mat ( the edge near you ).

05 - Spread about 1/3 of Sushi Rice on the Seaweed leaving a 2.5cm / 1in space at the front and far edges of the seaweed.

06 - Place Tamagoyaki, a Cucumber strip, Boiled Shrimp, and Kanpyo next to each other in the middle of the Rice.

07 - Holding the filling down, roll from the front end of the mat with the sushi mat toward the other end. Tighten the roll like a roll cake, pulling the mat to tighten. Remove the roll from the mat.

08 - Cut the roll into 2cm / 0.75in thick. Serve with Soy Sauce if you like.

 

 

 

Notes:

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- @ step 03: It's perfectyl fine if you don't have a 15cm / 8in long pieces, just add pieces together to make the total length.

 

 

 

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Written by: Uncut Recipes

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