Futomaki Roll Recipe
(whitefish powder, shrimp, omelet, cucumber, crab, gourd, & pickled radish)
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Ingredients
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Futomaki Roll Ingredients
Method
Preparation Directions
- 1
Prepare the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Combine rinsed rice and water in a rice cooker and cook according to the manufacturer's instructions. Once done, let it cool slightly.
- 2
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice, being careful not to mash the grains. Allow to cool to room temperature.
- 3
Prepare Fillings
Prepare all fillings by chopping or slicing them into thin strips: whitefish powder, shrimp, omelet, cucumber, crab, gourd, and pickled radish.
- 4
Assemble the Futomaki
Place a bamboo sushi mat on a clean surface. Lay a sheet of nori on the mat, shiny side down. With wet hands, spread a thin layer of sushi rice over the nori, leaving about 1 inch at the top edge. Arrange fillings in a line across the center of the rice.
- 5
Roll the Sushi
Using the bamboo mat, lift the edge closest to you and start rolling away from you, pressing gently but firmly to keep the roll tight. Continue rolling until you reach the exposed edge of the nori. Moisten the edge with water to seal the roll.
- 6
Slice and Serve
Using a sharp knife, slice the roll into 6-8 pieces. Serve with soy sauce, wasabi, and pickled ginger.
