Futomaki Roll Recipe
Shitake mushrooms, tamago (egg) spinach, cucumber & avocado
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Ingredients
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Sushi Rice
Filling
Other
Method
Prepare Sushi Rice
- 1
Cook the Rice
Rinse the sushi rice under cold water until the water runs clear. Combine rice and water in a rice cooker and cook according to the manufacturer's instructions.
- 2
Season the Rice
Once cooked, transfer the rice to a large bowl. In a small saucepan, heat rice vinegar, sugar, and salt until dissolved. Pour over the warm rice and gently fold to combine. Let it cool.
Prepare Fillings
- 3
- 4
Make Tamago
In a bowl, whisk the eggs with a pinch of salt. Heat a non-stick skillet and pour in a thin layer of the egg mixture, cooking until just set. Roll and repeat until all egg is used. Slice into strips.
- 5
Prepare Spinach
Blanch spinach in boiling water for 30 seconds, then transfer to ice water. Squeeze out excess water and chop roughly.
- 6
Assemble Futomaki Rolls
- 7
Roll the Sushi
Lay a nori sheet on a bamboo mat, shiny side down. Spread a thin layer of sushi rice over nori, leaving a 1-inch border at the top. Arrange shitake mushrooms, tamago, spinach, cucumber, and avocado in a line across the center of the rice.
- 8
Form the Roll
Using the mat, carefully roll the sushi away from you, pressing gently to form a tight roll. Wet the edge of the nori with water to seal the roll.
- 9
Slice and Serve
Slice the roll into 6-8 pieces with a sharp knife. Serve with soy sauce and wasabi on the side.
