Futomaki
- 1 full sheet toasted nori (laver)
- 160 g freshly cooked rice
- 1 cucumber
- 3 pieces (20 g) kanikama (imitation crab sticks)
- Seasoned Vinegar
-
- A. 1 Tbsp rice vinegar
- A. 2 tsp sugar
- A. 1/4 tsp salt
- Thin Omelet
-
- 1 egg (50 g)
- 1 tsp oil
- B. 1 tsp mirin (sweet cooking sake)
- B. 2 pinches salt
- Sweet Simmered Shiitake Mushrooms
-
- 2 dried shiitake mushrooms (10 g)
- 150 mL water
- C. 1 Tbsp sake
- C. 1 Tbsp mirin
- C. 1 Tbsp light brown sugar
- C. 1 Tbsp shoyu (Japanese soy sauce)
- Substitutions
-
*Rice vinegar: White wine vinegar or apple cider vinegar.
*Mirin: A mixture of 1 Tbsp white wine and 1 tsp sugar.
*Sushi mat: Parchment paper.
*Crab sticks: Smoked salmon or pickled herring.
Futomaki is a celebratory sushi roll that brings color, balance, and warmth to shared moments.
Enjoyed at family gatherings and seasonal events such as Setsubun, its beautiful cross section reflects a Japanese appreciation for harmony—where food delights not only the palate, but also the eyes, and brings people together.
How to make it
-
1
Mix A to make the seasoned vinegar. Pour it over the warm cooked rice and mix thoroughly, using a cutting motion to cool it.
-
2
Crack the eggs and beat them gently so as not to create bubbles. Mix in B.
-
3
Heat an oiled frying pan and pour in the egg mixture, spreading it evenly across the pan like a crepe. Once cooked, set aside to cool.
-
4
Soak dried shiitake mushrooms in water for about 30 minutes until fully rehydrated. Remove the stems and slice into pieces 1 cm wide. (Do not discard soaking liquid.)
-
5
Place the reserved soaking liquid and C in a pot. Once boiling, add the rehydrated shiitake mushrooms and simmer for about 10 minutes until the liquid has mostly reduced. Let cool after simmering.
-
6
Cut cucumber into sticks 1 cm thick (about 10 g per stick).
-
7
Spread out the sushi mat. Place the sheet of nori, shiny side down, on top. Distribute the sushi rice evenly over the nori, leaving about 2 cm free at the back edge. Place the thin omelet on top of the sushi rice, then arrange the ingredients, striving for balance, slightly off center and toward the front end.
-
8
Lift the nori from the front end along with the rolling mat, and gently roll up and over the fillings. Take a moment to shape the roll. In one smooth motion, pull the center of the sushi mat toward the far side with your right hand, rolling all the way to the rice-free edge to seal. Shape with the sushi mat.
Recipes supervised by Keiko Eguchi
