Futo Maki Recipe
10 pieces of big rolls with a variety of sushi vegetables
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Ingredients
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Sushi Rice
Vegetable Filling
Other Ingredients
Method
Preparing Sushi Rice
- 1
Rinsing the Rice
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch.
- 2
Cooking the Rice
In a pot, combine the rinsed sushi rice and 2.5 cups of water. Bring to a boil, then reduce to low heat, cover, and simmer for 20 minutes until the water is absorbed.
- 3
Seasoning the Rice
Once cooked, transfer the rice to a large bowl. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Pour over the rice and gently fold to combine without smashing the grains. Let it cool to room temperature.
Preparing Vegetables
- 4
Assembling Futo Maki
- 5
Prepare the Nori
Lay a bamboo sushi mat on a clean surface. Place a sheet of nori, shiny side down, on the mat.
- 6
Spread the Rice
Wet your hands to prevent sticking. Take a handful of sushi rice and spread it evenly over the nori, leaving about 1 inch at the top edge.
- 7
Add the Filling
Arrange a line of the sliced vegetables horizontally across the center of the rice.
- 8
Rolling the Sushi
Using the bamboo mat, carefully lift the edge of the mat and roll it over the filling, pressing gently to form a tight roll. Continue rolling until you reach the bare edge of the nori.
- 9
Sealing the Roll
Wet the bare edge of the nori with a little water to seal the roll. Let it rest seam side down for a minute.
- 10
Cutting the Rolls
Using a sharp knife, cut the roll into 10 equal pieces. Wipe the knife with a damp cloth between cuts to maintain clean edges.
Serving
- 11
Garnishing
Serve the Futo Maki with soy sauce, wasabi, and pickled ginger on the side.
