Futomaki Recipe

Rinse the sushi rice in cold water: place rice in a bowl, cover with cold water, swirl, then drain. Repeat 4–6 times until the water runs mostly clear.

Combine the rinsed rice and 240 ml water in a rice cooker or heavy pot. If using a pot, bring to a boil, then reduce to a low simmer, cover and cook 12–14 minutes. Remove from heat and let rest, covered, for 10 minutes.

While the rice cooks, mix rice vinegar, sugar and salt in a small bowl until sugar dissolves.

Transfer cooked rice to a shallow wooden or non-reactive bowl. While rice is hot, gently fold in the vinegar mixture with a rice paddle or spatula using cutting and fanning motions to cool and coat the grains. Fan the rice to glossy, slightly sticky texture. Cover with damp cloth and keep at room temperature while preparing fillings.

Prepare the salmon: pat dry. Option A (raw): keep salmon chilled and slice into long strips about 1.5 cm wide and the length of the roll. Option B (light-seared): heat 1 tsp neutral oil in a skillet over high heat; sear the salmon for 10–20 seconds per side just to develop color while keeping the interior rare; cool, then slice into long strips.

Slice the red chilli: halve lengthwise, remove seeds for less heat if desired, then cut into thin julienne strips (about 3–4 mm).

Wash shiso leaves gently and pat dry. Stack leaves and slice into strips if you prefer julienned layering, or leave whole for flavor bursts.

Make lime-mayo drizzle: zest 1/2 the lime and squeeze 1 tsp juice into a small bowl. Mix with 2 tbs mayonnaise and a pinch of salt until smooth. Reserve remaining lime half for serving.

Set up your station: bamboo makisu rolling mat wrapped in plastic wrap, a damp towel, a bowl of water for wetting hands and a rice paddle. Lay one nori sheet shiny side down on the mat.

Wet your hands lightly to prevent rice sticking. Take about 1/2 cup (120 g) of prepared sushi rice and evenly spread it over the nori, leaving a 2–3 cm (about 1 inch) strip at the far edge free of rice to seal. Press gently to an even layer roughly 4 mm thick; do not compact too tightly.

Arrange filling: along the near edge of the rice (closest to you) place a row of 3–4 strips of salmon across the width of the nori. Top with 2–3 shiso leaves (whole or julienned) and a small handful of chilli julienne. Drizzle a thin line (about 1 tsp) of the lime-mayo over the filling. Sprinkle a few toasted sesame seeds.

Start rolling: lift the bamboo mat edge and roll forward, tucking the nori edge over the filling. Apply gentle but firm pressure with the mat to form a tight cylinder. Continue rolling until sealed by the bare nori margin; press along the seam to close.

Repeat with remaining nori sheets, rice and fillings to make 3–4 futomaki rolls (depending on thickness preference).

Using a sharp, wet knife, trim a thin strip from each end of the roll to neaten, then cut each roll into 6–8 pieces. Wipe the knife between cuts with a damp cloth to keep clean slices.

Arrange futomaki on a platter. Optionally sprinkle additional toasted sesame seeds and a little lime zest over the pieces for brightness. Serve immediately with soy sauce, pickled ginger and remaining lime halves for squeezing.

Storage note: consume within the day for best texture. If you must store, wrap tightly and refrigerate up to 8 hours; bring to near room temperature before serving but expect some rice firmness change.