Jul 13 2026
Restaurants›Masa Japanese Hibachi›Futo Maki Recipe

Futo Maki Recipe

Inspired by Masa Japanese Hibachi
Time1h
Serves4

Tamago, crabstick, cucumber, avocado and oshingo

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Ingredients

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Sushi Rice

Filling

Nori and Seasoning

Method

Prepare Sushi Rice

  1. 1

    Rinse the Sushi Rice

    In a fine mesh strainer, rinse the sushi rice under cold water until the water runs clear. This removes excess starch.

  2. 2

    Cook the Rice

    In a rice cooker or a pot, combine the rinsed sushi rice and water. Cook according to the rice cooker instructions or bring to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes until the rice is cooked.

  3. 3

    Season the Rice

    In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture while fanning the rice to cool it down.

Prepare Fillings

  1. 4

    Make Tamago

    Beat eggs in a bowl with a pinch of salt. Heat a non-stick pan over medium heat and pour a thin layer of egg mixture, swirling to cover the pan. Cook until set, then roll it up and repeat until all egg mixture is used. Slice into strips.

  2. 5

    Prepare Cucumber and Avocado

    Peel and slice the cucumber into thin sticks. Cut the avocado in half, remove the pit, and slice the flesh into thin strips.

  3. 6

    Prepare Crabstick

    If using whole crabsticks, cut them lengthwise in half to create thinner strips.

Assemble Futo Maki

  1. 7

    Lay Out Nori

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

  2. 8

    Add Sushi Rice

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

  3. 9

    Add Fillings

    Arrange strips of tamago, crabstick, cucumber, avocado, and oshinko horizontally across the center of the rice-covered nori.

  4. 10

    Roll the Sushi

    Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to keep it tight. Seal the edge of the nori with a little water.

  5. 11

    Slice the Rolls

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

  6. 12

    Serve

    Sprinkle with sesame seeds if desired and serve with soy sauce, wasabi, and pickled ginger.

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