Futomaki Recipe

Rinse the Rice

Place the sushi rice in a sieve and rinse under cold water until the water runs clear. This removes excess starch.

Cook the Rice

In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes or until all the water is absorbed. Remove from heat and let it sit for 10 minutes.

Season the Rice

In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture with a wooden spoon. Allow the rice to cool to room temperature.

Prepare Vegetables

Julienne the cucumber, avocado, and carrot into thin strips. Set aside.

Prepare Tamagoyaki

If not using pre-made tamagoyaki, make it by whisking eggs, adding a bit of sugar and soy sauce, and cooking it in a rectangular pan. Slice it into thin strips.

Prepare Crab Sticks

If using imitation crab, tear them into strips. If using real crab, shred it into small pieces.

Lay Out Nori

Place a nori sheet, shiny side down, on a bamboo sushi mat.

Spread the Rice

Wet your hands to prevent sticking and take a handful of sushi rice. Spread it evenly over the nori, leaving about 1 inch at the top edge.

Add Fillings

Layer the julienned cucumber, avocado, carrot, tamagoyaki, and crab sticks horizontally across the rice-covered nori.

Roll the Sushi

Carefully lift the edge of the bamboo mat closest to you and start rolling it away from you, tucking the fillings in as you go. Roll tightly but not too tight to avoid squishing the fillings.

Seal the Roll

Wet the edge of the nori with a little water to seal the roll. Use the bamboo mat to shape the roll.

Slice the Futomaki

Using a sharp knife, slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts to keep it clean.

Garnish and Serve

Sprinkle sesame seeds over the sliced futomaki and serve with soy sauce, pickled ginger, and wasabi.