📝 About This Recipe
Futomaki is the vibrant, oversized jewel of Japanese home-style sushi, traditionally served during festivals and holidays like Setsubun. This 'thick roll' is a harmonious symphony of colors and textures, balancing the sweetness of simmered shiitake and kanpyo with the savory richness of tamagoyaki and the fresh crunch of cucumber. Every slice reveals a beautiful mosaic that celebrates the art of Japanese balance and culinary craftsmanship.
🥗 Ingredients
Sushi Rice (Shari)
- 3 cups Short-grain Japanese rice (rinsed until water runs clear)
- 1/3 cup Rice vinegar
- 2 tablespoons Granulated sugar
- 1 teaspoon Sea salt
- 1 piece Kombu (2-inch square, optional for cooking rice)
Sweet Simmered Fillings
- 6 pieces Dried Shiitake mushrooms (rehydrated in 1 cup water)
- 0.5 ounce Dried Kanpyo (Gourd strips) (soaked and rubbed with salt)
- 2 tablespoons Soy sauce
- 2 tablespoons Mirin
- 1 tablespoon Sugar
Fresh and Prepared Fillings
- 4 full sheets Nori (Seaweed sheets) (high quality, toasted)
- 4 large Eggs (for making Tamagoyaki)
- 1 piece Japanese Cucumber (sliced into long thin batons)
- 4 tablespoons Sakura Denbu (Pink fish flakes) (for traditional pink color)
- 1 bunch Spinach (blanched and squeezed dry)
- 4 strips Takuan (Pickled daikon) (long yellow batons)
👨🍳 Instructions
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1
Cook the rice with slightly less water than usual (about 10% less) and the kombu piece to ensure a firm texture. While the rice is hot, gently fold in the mixture of rice vinegar, sugar, and salt using a slicing motion with a rice paddle. Fan the rice to cool it quickly and give it a glossy finish.
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2
Simmer the rehydrated shiitake and kanpyo in a small pot with their soaking liquid, soy sauce, mirin, and sugar. Cook over medium-low heat for 15-20 minutes until the liquid is mostly reduced. Slice the shiitake into thin strips and set aside.
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3
Whisk the eggs with a pinch of salt and sugar. Cook in a square tamagoyaki pan (or round skillet) to create a thick rolled omelet. Once cooled, slice into long, thick batons.
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4
Blanch the spinach in boiling water for 30 seconds, immediately shock in ice water, squeeze out all excess moisture, and season with a drop of soy sauce.
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5
Prepare your rolling station: Place a bamboo rolling mat (makisu) on a flat surface and keep a bowl of 'tezu' (water mixed with a splash of rice vinegar) nearby to keep your hands from sticking to the rice.
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6
Place a sheet of nori, shiny side down, on the bamboo mat. The long side should be parallel to the bottom of the mat.
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7
Moisten your hands with tezu and spread about 1 to 1.5 cups of sushi rice evenly over the nori. Leave a 1-inch border at the top edge of the nori sheet.
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8
Create a shallow horizontal indentation in the center of the rice. This acts as a 'cradle' for your fillings.
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9
Layer your fillings horizontally across the center: start with the tamagoyaki and cucumber for stability, then add the shiitake, kanpyo, spinach, takuan, and a line of pink sakura denbu for color.
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10
Using the mat, lift the bottom edge of the nori and rice over the fillings. Tuck the edge firmly under the fillings, ensuring they stay centered.
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11
Continue rolling with firm, even pressure until you reach the top border. The moisture from the rice will seal the nori shut.
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12
Give the roll a final gentle squeeze inside the mat to square off the edges slightly, which is traditional for Futomaki.
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13
Use a very sharp knife wiped with a damp cloth to slice the roll into 8 equal pieces. Wipe the knife between every cut to ensure clean, beautiful cross-sections.
💡 Chef's Tips
Use high-quality Japanese short-grain rice; long-grain or jasmine rice will not stick together properly. Do not overstuff the roll on your first try; it takes practice to master the 'tuck' that keeps the fillings centered. Always blanch and squeeze the spinach thoroughly; any excess water will make the nori soggy and the roll fall apart. If you can't find kanpyo, you can substitute with seasoned simmered carrots for a similar texture and color. For the cleanest cuts, use a non-serrated knife and let the weight of the blade do the work rather than pressing down.
🍽️ Serving Suggestions
Serve with a small side of pickled ginger (gari) and a high-quality soy sauce for dipping. Pair with a warm bowl of red miso soup to balance the sweetness of the simmered vegetables. A chilled glass of Junmai Ginjo sake or a hot cup of Genmaicha (brown rice green tea) complements the earthy tones. Arrange the slices on a flat ceramic platter, showing off the colorful 'flower' pattern of the cross-sections. Serve as part of a traditional 'Bento' lunch alongside tempura or grilled fish.