Futomaki

Discover the art of rolling your own Futomaki, a traditional Japanese sushi roll that’s as beautiful as it is delicious. Packed with colorful layers of seasoned sushi rice, crisp cucumber, tender carrot, savory shiitake mushrooms, sweet tamago (Japanese omelet), and flavorful kampyo (dried gourd strips), this recipe combines a medley of textures and tastes in every bite. Each element is prepared with precision, from simmering the kampyo in soy sauce and mirin to perfectly seasoning the sushi rice with tangy rice vinegar. Rolled tightly in nori and sliced into vibrant rounds, Futomaki is ideal for parties, bento lunches, or a homemade sushi night. Serve with soy sauce and a dab of wasabi for the ultimate experience. Perfect for sushi enthusiasts and adventurous home cooks alike, this recipe brings authentic Japanese flavors straight to your table.

Nutriscore Rating: 68/100

Prep Time:60 mins

Cook Time:20 mins

Total Time:80 mins

Servings: 5

Ingredients

• 2 cups Sushi rice
• 2.5 cups Water
• 1 cup Rice vinegar
• 2 tablespoons Sugar
• 1 teaspoon Salt
• 5 pieces Nori sheets
• 1 medium Cucumber
• 1 medium Carrot
• 5 pieces Shiitake mushrooms
• 1 whole Tamago (Japanese omelet)
• 1 package Kampyo (dried gourd strips)
• 2 tablespoons Soy sauce
• 2 tablespoons Mirin
• 1 teaspoon Wasabi paste

Directions

Step 1

Start by preparing the sushi rice. Rinse 2 cups of sushi rice under cold water until the water runs clear, then combine with 2.5 cups of water in a rice cooker. Cook according to the rice cooker instructions.

Step 2

While the rice is cooking, prepare the rice seasoning by combining 1 cup of rice vinegar, 2 tablespoons of sugar, and 1 teaspoon of salt in a small saucepan. Warm over low heat until the sugar and salt dissolve completely. Allow to cool.

Step 3

Once the rice is cooked, transfer it to a large bowl. Gently fold in the cooled vinegar seasoning using a rice paddle or wooden spoon, making cutting motions to avoid mashing the rice. Set aside to cool to room temperature.

Step 4

Rehydrate the kampyo by soaking it in water for 20 minutes, then drain. Simmer in 2 tablespoons of soy sauce and 2 tablespoons of mirin for about 10 minutes. Set aside to cool.

Step 5

Prepare the vegetables and fillings. Peel the cucumber and carrot, then slice them and the tamago into thin, long strips.

Step 6

Soak the shiitake mushrooms in warm water until soft, then slice thinly.

Step 7

Prepare your rolling station with a bamboo sushi mat covered with plastic wrap. Place a nori sheet, shiny side down, on the mat.

Step 8

Wet your hands slightly to prevent the rice from sticking. Spread a thin, even layer of prepared sushi rice over the nori, leaving a 1-inch border at the top edge.

Step 9

Lay a strip of cucumber, carrot, mushroom, tamago, and kampyo across the center of the rice.

Step 10

Using the sushi mat, carefully lift the edge closest to you and roll the nori over the fillings, applying gentle pressure to keep the roll tight and firm. Continue rolling to the edge, sealing with the uncovered nori border.

Step 11

Repeat the process for the remaining nori sheets and ingredients.

Step 12

Once all rolls are prepared, use a sharp knife dipped in water to slice each roll into 6-8 pieces.

Step 13

Serve with wasabi paste and additional soy sauce for dipping. Enjoy your homemade futomaki!

Nutrition Facts

Serving size	1795.2 grams (1795.2g)

Amount per serving	% Daily Value*
Calories	1120

Total Fat 13.40g	17%
Saturated Fat 3.60g	18%
Polyunsaturated Fat 0.30g
Cholesterol 372mg	124%
Sodium 4273mg	186%
Total Carbohydrate 212.40g	77%
Dietary Fiber 9.50g	34%
Total Sugars 51.60g
Protein 30.20g	60%

Vitamin D 96IU	478%
Calcium 194mg	15%
Iron 6mg	33%
Potassium 1345mg	29%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 11.1%

Protein: 11.1%

Carbs: 77.9%