Tanuki Futo Recipe

Season rice

While the cooked sushi rice is still warm, transfer it to a wide bowl or hangiri if available. Combine rice vinegar, sugar and salt in a small bowl and stir until sugar dissolves. Drizzle the vinegar mixture evenly over the rice. Use a cutting-and-folding motion with a rice paddle to mix and cool the rice. Fan or let sit uncovered briefly until rice is slightly warm to room temperature (about 10–15 minutes).

Prepare avocado

Halve, pit and peel the avocado. Slice into long 1/4-inch (6 mm) strips lengthwise. If you prefer, toss slices lightly with a few drops of rice vinegar or lemon to slow browning.

Prepare cucumber

Trim ends of the cucumber, slice lengthwise and remove seeds with a spoon. Cut into long matchstick strips about 1/4-inch thick.

Prepare carrot

Peel the carrot and either julienne into thin matchsticks or use a vegetable peeler to create thin ribbons. Aim for pieces similar thickness to the cucumber.

Prepare takuan and inari

Cut takuan into matchsticks if not already julienned. Gently open inari pockets and pat lightly with paper towel if they are very moist; reserve the sweet oil/juice to moisten rice later if desired.

Place a bamboo sushi mat on a clean surface and lay a sheet of plastic wrap over the mat (optional to prevent sticking). Place a full nori sheet shiny side down on the mat.

With wet hands, take about 1 to 1 1/4 cups of seasoned sushi rice and spread it evenly over the nori, leaving a 1-inch (2.5 cm) border at the far edge without rice. Press rice gently but firmly to an even thickness (about 1/4 inch).

Near the edge closest to you, arrange two inari pockets side-by-side lengthwise (slit/opening facing you) so they will be incorporated into the roll — this creates the signature futomaki interior. If pockets are large, you can flatten them gently to lie flush with the rice.

On top of (or just above) the inari, place a line of avocado slices, cucumber matchsticks, carrot ribbons and a sprinkle of takuan. Keep a consistent, centered line about 1 to 1 1/2 inches (2.5–4 cm) from the near edge.

Using the bamboo mat, lift the near edge and begin rolling away from you, tucking the filling as you roll. Apply even pressure to form a tight, even cylinder; continue rolling until the seam of nori seals. If needed, moisten the bare nori edge with a few drops of water to seal.

Gently press and shape the roll with the mat for 10–20 seconds to compact. Repeat with the second nori sheet and remaining ingredients to make a second roll.

With a sharp, wet knife, trim about 1/4 inch from each end of the roll to neaten. Wipe the knife between cuts. Slice each roll into 6–8 pieces (for 2 rolls, total 12–16 pieces).

Arrange pieces on a platter, sprinkle lightly with toasted sesame seeds, and serve with soy sauce, wasabi and pickled ginger on the side.