Vegan Futomaki Recipe

Preparation Directions

1. 1

   Prepare the Sushi Rice

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

2. 2

   Season the Rice

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

3. 3

   Prepare the Fillings

   While the rice cools, soak the kampyo in water for about 20 minutes until softened, then drain. Julienne the cucumber, avocado, carrots, and radish into thin strips.

4. 4

   Assemble the Futomaki

   Lay a sheet of soybean paper on a bamboo sushi mat. With wet hands, spread a thin layer of sushi rice evenly over the paper, leaving a small border at the top. Arrange the kampyo, cucumber, avocado, carrots, radish, arugula, and kaiware in a line across the middle of the rice.

5. 5

   Roll the Futomaki

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

6. 6

   Slice and Serve

   Using a sharp knife, slice the rolled futomaki into 6-8 pieces. Serve immediately with soy sauce or your favorite dipping sauce.