Futomaki - Thick Sushi Roll
A Futomaki is a traditional Japanese food. It's a great choice for any occasion. Its eye-popping color and harmonious flavors make it a favorite of many Japanese. This sushi is also a good choice for people with a dietary restriction, as it can help with digestion. The traditional recipe uses more oil, while modern recipes are healthier. A Futomaki with vegetables is better for you than a Futomaki made of meat and fish.
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Servings: 2 servings
Calories: 1701kcal
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Equipment
Ingredients
- 3 sheets nori
- 15-20 large shrimp cooked
- 3 pieces imitation crab sticks halved lengthwise
- ⅓ cup carrot finely grated
- 1 small Japanese cucumber cut into strips
- 1 avocado pitted, peeled, cut into strips
- 2 leaves romaine lettuce shredded
- 4 cups cooked rice seasoned with sushi vinegar
- ¼ cup rice vinegar
- Wasabi as condiments
- soy sauce as condiments
- sushi ginger gari, as condiments
Sushi rice
- 3 cups sushi rice shari
- 4 ¼ cups sushi vinegar
Sushi vinegar
- 3 ½ cups water
- ½ cup rice vinegar do not use any other vinegar
- 2 tablespoons white sugar
- 2 teaspoons refined salt
Vinegar water for dipping hands ( Tezu )
- ¼ cup water
- 2 teaspoon rice vinegar
Instructions
For sushi vinegar
- Combine all the sushi vinegar ingredients in a saucepan and warm it on the stovetop over medium heat. Stir until the well dissolved. (You may also heat the vinegar solution in the microwave.)
- Put the rice in a fine-mesh strainer and wash under cold running water until the rinsing water runs clear. Drain well.
Sushi Rice - on the stovetop
- Place the rice in a heavy-bottomed pot and add the water. Make sure the rice surface is level. Bring it to a boil, reduce the heat to low, and cover the pot. f the boiling liquid overflows, remove the lid for it to go down and replace the lid immediately. Allow the rice to absorb all the water. Watch out for scorching. If you smell the rice burning, immediately remove it from the heat and allow it to cook in residual heat. The rice is done when all water has been absorbed.
Sushi rice - using a rice cooker
- Place the washed rice grains in the rice cooker pot and add the 3 1 cups of water. Cook according to the rice cooker’s instructions (usually you just press the “cook” button).
- Transfer the cooked rice to a hangiri, or a large mixing bowl, and place it in the refrigerator to cool. At this stage, fillers can be prepared while waiting for the rice to cool down.
- Make sure the rice is completely cool, as the center may still be hot.
- Pour the vinegar mixture over the rice and mix it into the rice with your hands.
To make the roll
- As you will make 3 rolls, divide all the ingredients into 3.
- Follow the steps for making sushi.
- In placing the filling: Arrange 5-6 shrimp in a row about 2" from the close edge. Add a row of sea sticks, then a row of shredded lettuce. On top of the shrimp, place slices of avocado and shredded, stacked like logs of wood.
- Cut each roll into 8 slices. Serve with soy sauce, wasabi, and pickled ginger.
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Notes
Futomaki is a great dish for any special occasion. It can be eaten with sushi or without it. A futomaki is often served uncut and is eaten during the traditional holiday of Setsubun in Japan. It's a traditional Japanese food that's eaten during the holiday. A futomaki is typically very large and should be eaten with one or two bites. It can be difficult to cut, so a small portion is recommended.
Nutrition
Serving: 4servings | Calories: 1701kcal | Carbohydrates: 343g | Protein: 32g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 9mg | Sodium: 118mg | Potassium: 1177mg | Fiber: 18g | Sugar: 16g | Vitamin A: 6466IU | Vitamin C: 19mg | Calcium: 138mg | Iron: 6mg
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.