Bar Futo Recipe

Season rice

If rice is freshly cooked and hot, transfer 2.5 cups cooked short-grain sushi rice to a shallow bowl. While still warm, sprinkle 4 tablespoons of rice vinegar seasoning (mix 3 tbs rice vinegar + 1 tbs sugar dissolved + 1/2 tsp salt) over the rice. Using a wooden paddle or spatula, fold and fan the rice gently to cool and evenly coat. Cover with a damp towel and set aside to room temperature (about 10–15 minutes).

Prepare proteins and vegetables

Dice 8 oz sushi-grade tuna (or salmon) into 1/4-inch cubes. Shred 4 oz imitation crab. Slice 1 avocado lengthwise into thin strips and toss lightly with a few drops of rice vinegar to slow browning. Julienne 1/2 cup cucumber into matchsticks. If using tempura shrimp, pat them dry and remove tails. In a small bowl, mix 3 tbs Japanese mayonnaise with 1 tsp sriracha to make spicy mayo; refrigerate until assembly.

Place a bamboo sushi mat on a flat surface and cover it with plastic wrap. Lay one full nori sheet shiny-side down on the plastic. With wet hands, spread about 3/4 cup of seasoned sushi rice evenly over the nori, leaving a 1-inch strip at the far edge free of rice.

Arrange fillings in a horizontal line across the center of the rice: about 2 oz diced tuna, 1 oz shredded crab, 1 tempura shrimp (or 2 halves), a few avocado slices, and a few cucumber matchsticks. Keep the line compact to make rolling easier.

Start rolling by lifting the near edge of the mat and nori, tucking the fillings in as you roll away from you. Apply gentle but firm pressure with the mat to shape a tight, even roll. Roll until the seam of nori seals; use a little water on the exposed nori edge if needed to help seal.

Repeat to make a total of 4 rolls (use remaining rice and fillings). Keep rolls covered with a damp towel to prevent drying.

Using a sharp knife dipped in the wet vinegar water and wiped between cuts, slice each roll into 6–8 even pieces. Wipe and re-wet the blade between cuts for clean slices.

Place slices on a serving plate. Drizzle 2 tbs unagi sauce (eel sauce) over the top in a thin stream. Drizzle or dot spicy mayo mixture on top or alongside.

Sprinkle 1 tsp toasted sesame seeds, 1 tsp furikake, and 2 tsp tobiko or masago over the rolls. Scatter thinly sliced scallions, and serve with pickled ginger and wasabi on the side.

Serve immediately. Leftovers should be kept refrigerated and eaten within 24 hours for best texture.