Futomaki Recipe

Rinse and cook rice

Place the 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, swirling with your hand, until the water runs nearly clear (about 3–5 minutes). Drain 10–15 minutes. Combine rinsed rice and 2.25 cups water in a rice cooker or heavy pot. If using a pot, bring to a boil, cover, reduce to low and simmer 12–14 minutes. Turn off heat and let rest, covered, for 10 minutes.

Season the rice

While rice cooks, warm 4 tbs rice vinegar, 2 tbs sugar and 1 tsp salt in a small saucepan over low heat until sugar and salt dissolve (do not boil). Transfer cooked rice to a wide wooden or plastic bowl (sushi-oke or large bowl). Gently fold in the vinegar mixture with a rice paddle or wooden spoon using cutting and fanning motions to cool the rice quickly and give it a glossy texture. Continue until rice is slightly sticky but each grain retains shape. Cover with a damp towel and keep at room temperature until ready to roll (do not refrigerate).

Prepare all fillings so they are ready to assemble: cut sushi-grade tuna or salmon into 1/2" batons (total about 6 oz). Julienne the seeded cucumber into 1/4" batons (about 1 cup). Slice tamagoyaki into batons (about 3 oz). If using kanpyo, rehydrate according to package, simmer briefly in soy/sugar mixture and drain; if using shiitake, rehydrate, sauté lightly with a splash of soy and mirin. Cut takuan into thin batons (1 oz). If using avocado, slice lengthwise just before assembly to avoid browning.

Place a bamboo mat on your work surface and, if desired, lay plastic wrap over it. Place one nori sheet shiny side down on the mat with the short edge closest to you.

Wet your hands in the small bowl of water with rice vinegar to prevent sticking. Take about 3/4 to 1 cup of sushi rice (adjust so you have an even 3/4"–1" layer) and gently spread it across the nori leaving a 1" (2.5 cm) bare border along the far short edge. The rice layer should be even and cover about two-thirds of the sheet lengthwise (futomaki is thicker than hosomaki).

Sprinkle a few toasted sesame seeds over the rice (optional). Along the center of the rice, arrange a row of fillings: place 2 oz of tuna batons, a row of cucumber batons, 3–4 tamagoyaki batons, a strip of kanpyo or shiitake, a strip of takuan, and avocado slices if using. Keep the fillings in a single line centered widthwise and leaving ~1/2" space from the near edge for sealing.

Using the bamboo mat, lift the near edge of the nori and rice over the fillings, tucking tightly to start the roll. Press gently but firmly with the mat and continue to roll forward, keeping even pressure so you form a compact, round/oval roll about 1 1/2–2 inches in diameter. When you reach the far bare border of nori, moisten it lightly with water to seal the roll.

Repeat with remaining nori sheets, rice and fillings to make 3–4 futomaki rolls depending on how much filling you use.

Using a very sharp knife dipped in the bowl of water (and wiped dry between cuts), trim the rough ends of each roll if desired and cut each futomaki into 6–8 even pieces. Clean the knife between cuts to keep slices neat.

Arrange slices on a platter and serve immediately with soy sauce, wasabi and pickled ginger. Futomaki is best eaten the same day; any leftover rice should be refrigerated and used within 24 hours.