|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 46g||60%|
|Saturated Fat 15g||76%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 0g||1%|
|Total Sugars 11g|
|Vitamin C 2mg||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The futomaki roll is a staple to sushi lovers, but this version is a fusion of the flavors of the sushi roll with that of the classic diner-style tuna melt, making this a perfect starter-roll for the sushi novice.
Depending on how much filling you want your rolls to have, the recipe will yield between two to four rolls.
1/4 cup medium-grain sushi rice, rinsed under cold water
1/4 cup cold water
1/4 teaspoon salt
1 tablespoon mirin
1 teaspoon sugar
1 teaspoon vinegar
1 (5-ounce) can oil-packed tuna, drained
1/4 cup Kewpie mayo
2 teaspoons soy sauce
2 to 4 nori sheets, as needed
4 to 8 American cheese slices, as needed
1 dill pickle, cut into thin spears
Gather the ingredients.
Combine the rice, water and salt in a small saucepan. Cover and bring to a boil, then lower the heat and let simmer until the rice is cooked through, about 15 minutes. Place the rice in a bowl with the mirin, sugar and vinegar and slowly stir to combine until just warm to the touch. Cover with a damp towel.
Place the rice in a bowl with the mirin, sugar and vinegar and slowly stir to combine until just warm to the touch. Cover with a damp towel and set aside.
Mix together the tuna, mayo and soy sauce in a small bowl. Set the tuna mixture aside.
Assemble the futomaki rolls. Working with one nori sheet at a time, place it on a bamboo rolling mat and cover all but the top 1” with some of the rice, patting it place to form a firm ½” layer. Cover the rice with a few slices of the cheese and, using a torch, lightly brown the cheese (optional). In the center of the rice, spoon some the tuna mixture in a line parallel to your body. Arrange the pickle spears alongside the tuna. Using the bamboo mat, roll the nori over the filling, press down, then continue roll forward to form a tight cylinder. Repeat with the remaining ingredients to make more rolls. Cut crosswise into thick slices to serve.