Futo Maki Recipe

Instructions for Making Futo Maki

1. 1

   Prepare Sushi Rice

   Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions. Once cooked, transfer to a bowl.

2. 2

   Season the Rice

   In a small bowl, mix rice vinegar, sugar, and salt. Microwave for 30 seconds until sugar dissolves. Pour this mixture over the warm rice and gently fold to combine. Let the rice cool to room temperature.

3. 3

   Prep Fillings

   Thinly slice the avocado and pickled egg. Set aside. If using whole crab meat, shred it into smaller pieces.

4. 4

   Assemble the Maki

   Place a bamboo sushi mat on a flat surface. Lay a sheet of nori shiny side down. Wet your hands and take a portion of sushi rice (about 1/2 cup) and spread it evenly over the nori, leaving about 1 inch at the top edge.

5. 5

   Add Fillings

   Layer the crab meat, sliced avocado, sliced pickled egg, and masago across the center of the rice.

6. 6

   Roll the Maki

   Using the sushi mat, lift the edge closest to you and start rolling away from you, applying gentle pressure to keep the roll tight. Roll until you reach the exposed edge of the nori. Wet the edge with a bit of water to seal it.

7. 7

   Slice the Roll

   Using a sharp knife, slice the roll into 6-8 pieces. Clean the knife with a damp cloth between slices for cleaner cuts.

8. 8

   Serve

   Serve the Futo Maki with soy sauce and wasabi on the side for dipping.