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.