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Lunch/Dinners

Futomaki (Japanese Thick Sushi Roll)

TIME

1 h 30 min

DIFFICULTY

Medium

SERVINGS

4

CALORIES

530 kcal

CARBS

91 g

PROTEIN

22 g

FAT

7 g

Z Futomaki (Japanese Thick Sushi Roll)

About this recipe

Makizushi is sushi rolled in nori, and futomaki is the thicker style, typically filled with several ingredients. This version combines vinegared Japanese short-grain rice with seasoned tuna, shiitake mushrooms, cucumber, imitation crab, and tamagoyaki. The fruit and avocado in the original ingredient list would make a fusion roll rather than this classic savory style.

WHY YOU’LL LOVE IT

  1. Rinse the rice until the water runs mostly clear. Soak for 30 minutes, drain, then cook with 2¼ cups water according to your rice cooker or stovetop method. Let it rest covered for 10 minutes.
  2. Soak the shiitake in hot water until soft, about 20 minutes. Drain and reserve ¼ cup (2 fl oz / 60 ml) soaking liquid. Remove the stems and slice the caps thinly.
  3. Simmer the shiitake with 1 tablespoon soy sauce, 1 tablespoon sugar, 1 tablespoon mirin, and the reserved soaking liquid until tender and most of the liquid has evaporated, about 5–8 minutes. Cool.
  4. Mix the rice vinegar, 1 teaspoon sugar, and salt. Transfer the hot rice to a wide bowl, drizzle in the vinegar mixture, and fold it through without crushing the grains. Fan until glossy and close to room temperature; cover with a clean damp towel.
  5. Put the drained tuna in a small pan with the remaining 1 tablespoon soy sauce, ½ tablespoon sugar, and ½ tablespoon mirin. Cook over medium heat, stirring, until the liquid has nearly evaporated. Cool.
  6. Beat the eggs. Heat the oil in a small nonstick pan, cook the eggs into a thin omelet, and roll or fold it while still tender. Cool, then cut into long strips.
  7. Place one nori sheet shiny-side down on a bamboo mat or clean towel. With damp hands, spread one-quarter of the sushi rice evenly over the nori, leaving a narrow strip uncovered at the far edge.
  8. Arrange one-quarter each of the cucumber, shiitake, tuna, imitation crab, and egg across the center. Lift the near edge of the mat and roll firmly over the filling; continue rolling to seal. Repeat with the remaining ingredients.
  9. Let the rolls rest seam-side down for a few minutes. With a damp, sharp knife, cut each roll into 8 pieces, wiping the blade between cuts.
Tips Keep a bowl of water nearby to dampen your hands and knife; this helps prevent sticking. Do not overfill the rolls—the nori should close around the rice and fillings. Cover cooked sushi rice with a damp towel while assembling so it does not dry out.

Ingredients

  • 2 cups (12.7 oz / 360 g) uncooked Japanese short-grain rice
  • 2¼ cups (18 fl oz / 530 ml) water, for cooking the rice
  • 4 dried shiitake mushrooms (about ⅓ oz / 10 g)
  • 1 cucumber (about 7 oz / 200 g), cut into long strips
  • 12 imitation crab sticks (about 4¼ oz / 120 g)
  • 4 sheets roasted nori
  • 1 can tuna in oil, drained (about 4¾ oz / 135 g)
  • 2 large eggs
  • 1 tsp neutral cooking oil

Sushi vinegar

  • ¼ cup (2 fl oz / 60 ml) rice vinegar
  • 1 tsp sugar
  • 1 tsp salt

Seasonings

  • 2 tbsp soy sauce
  • 1½ tbsp granulated sugar, divided
  • 1½ tbsp mirin, divided

Preparation

  1. Rinse the rice until the water runs mostly clear. Soak for 30 minutes, drain, then cook with 2¼ cups water according to your rice cooker or stovetop method. Let it rest covered for 10 minutes.
  2. Soak the shiitake in hot water until soft, about 20 minutes. Drain and reserve ¼ cup (2 fl oz / 60 ml) soaking liquid. Remove the stems and slice the caps thinly.
  3. Simmer the shiitake with 1 tablespoon soy sauce, 1 tablespoon sugar, 1 tablespoon mirin, and the reserved soaking liquid until tender and most of the liquid has evaporated, about 5–8 minutes. Cool.
  4. Mix the rice vinegar, 1 teaspoon sugar, and salt. Transfer the hot rice to a wide bowl, drizzle in the vinegar mixture, and fold it through without crushing the grains. Fan until glossy and close to room temperature; cover with a clean damp towel.
  5. Put the drained tuna in a small pan with the remaining 1 tablespoon soy sauce, ½ tablespoon sugar, and ½ tablespoon mirin. Cook over medium heat, stirring, until the liquid has nearly evaporated. Cool.
  6. Beat the eggs. Heat the oil in a small nonstick pan, cook the eggs into a thin omelet, and roll or fold it while still tender. Cool, then cut into long strips.
  7. Place one nori sheet shiny-side down on a bamboo mat or clean towel. With damp hands, spread one-quarter of the sushi rice evenly over the nori, leaving a narrow strip uncovered at the far edge.
  8. Arrange one-quarter each of the cucumber, shiitake, tuna, imitation crab, and egg across the center. Lift the near edge of the mat and roll firmly over the filling; continue rolling to seal. Repeat with the remaining ingredients.
  9. Let the rolls rest seam-side down for a few minutes. With a damp, sharp knife, cut each roll into 8 pieces, wiping the blade between cuts.

Tips

Keep a bowl of water nearby to dampen your hands and knife; this helps prevent sticking.
Do not overfill the rolls—the nori should close around the rice and fillings.
Cover cooked sushi rice with a damp towel while assembling so it does not dry out.

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