Futomaki Recipe

Rinse the 2 cups short-grain rice under cold water until the water runs almost clear (about 4–5 rinses). Drain for 15 minutes.

Combine rinsed rice and 2.2 cups water in a rice cooker or saucepan. If using saucepan, bring to a boil, reduce to a low simmer, cover tightly and cook 12–14 minutes. Remove from heat and rest, covered, for 10 minutes.

While the rice cooks, warm the rice vinegar, sugar and salt in a small saucepan (or microwave) just to dissolve sugar. Do not boil. Combine: 3 tbs rice vinegar, 1.5 tbs sugar, 1 tsp salt.

Transfer cooked rice to a large shallow bowl. While still hot, evenly pour the vinegar mixture over the rice and fold gently with a rice paddle or spatula to mix and cool. Fan the rice as you fold to give a glossy finish. Let rice cool to slightly warm (about room temperature).

If tamagoyaki is not pre-made: beat 3 eggs with 1 tbs mirin, a pinch of sugar and a pinch of salt. In a lightly oiled rectangular or small frying pan, cook in layers rolling each cooked sheet to form a rolled omelet. Let cool, then slice into 1/2-inch-wide long strips until you have about 1 cup.

Julienne the cucumber and remove seeds so they do not add excess moisture. Cut pickled daikon into long thin strips. Trim scallions to 4 long pieces each (about 4–5 inches). Slice marinated shiitake lengthwise into strips.

Prepare the Tuna Bonito topping: in a bowl, combine the 200 g sushi-grade tuna (thinly sliced or coarsely chopped) with 2 tbs bonito flakes, 2 tbs mayonnaise, 1 tbs soy sauce, 1 tps sesame oil and 1 tbs Hot Tokyo mustard (adjust heat to taste). Mix gently to coat. Taste and adjust salt or mustard level. Keep chilled until assembly.

If using cooked shrimp or kanikama, shred or slice into long strips and toss lightly with a little mayonnaise and a drop of soy if desired.

Place a bamboo mat on a work surface and wrap with plastic to prevent rice sticking. Put one full-size nori sheet shiny-side down on the mat.

Wet your hands with a mixture of water and a teaspoon of rice vinegar to prevent sticking. Take about 1 to 1 1/4 cups of prepared sushi rice and gently spread it in an even layer over the nori, leaving a 1-inch strip of nori at the far edge (top) clear. The rice layer should be about 1/3 inch thick.

Down the center of the rice, arrange a row of fillings: a few strips of tamagoyaki, cucumber, pickled daikon, marinated shiitake, and two scallion pieces lengthwise. If making multiple flavor profiles, reserve one futomaki to feature the Tuna Bonito mixture placed in the center instead of some fillings.

If creating the 'Tuna Bonito Dog' roll: place a generous spoonful (about 2–3 tbs) of the prepared tuna-bonito mixture down the center instead of or in addition to the other fillings so it's enclosed by rice and nori.

Firmly lift the edge of the bamboo mat closest to you and begin to roll the nori over the fillings, pressing gently but firmly to create a tight cylinder. Continue rolling until the seam of nori seals; use a little water on the exposed nori edge if needed to help it adhere.

Repeat to make all 4 futomaki rolls (you can vary fillings so some are hot-mustard tiger style and one is the Tuna Bonito Dog).

Using a very sharp knife moistened with water, trim the ends of each roll to neaten. Then cut each roll into 6–8 pieces (futomaki are thick; cutting into 6 gives large rounds). Wipe knife clean and wet between cuts to keep slices neat.

Arrange slices on a platter. If you made a Hot Tokyo Mustard Tiger variant: drizzle a little extra hot Tokyo mustard mixed with 1 tbs mayonnaise over the top of those slices and sprinkle a few bonito flakes for presentation.

Serve immediately with soy sauce, wasabi and pickled ginger on the side.