Futomaki: Fat Rolled Sushi With Vegetables

Futomaki: Fat Rolled Sushi With Vegetables

The Spruce / Christine Ma

Prep: 90 mins
Cook: 20 mins
Total: 110 mins
Servings: 2 to 4 servings
Nutritional Guidelines (per serving)
484 Calories
9g Fat
87g Carbs
11g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories 484
% Daily Value*
Total Fat 9g 12%
Saturated Fat 1g 7%
Cholesterol 93mg 31%
Sodium 1191mg 52%
Total Carbohydrate 87g 32%
Dietary Fiber 0g 1%
Total Sugars 20g
Protein 11g
Vitamin C 2mg 10%
Calcium 34mg 3%
Iron 1mg 7%
Potassium 275mg 6%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Futomaki is a type of Japanese sushi that is rolled into a long thick cylinder. A literal translation of futomaki is "fat rolled sushi." It is rice and fillings wrapped in dried, roasted seaweed (nori), and then sliced into smaller bite-sized pieces. Futomaki is typically filled with a variety of vegetables; however, it might also include sweet dried fish known as sakura denbu, as well as a sweet, rolled egg omelet called tamagoyaki.

While the most standard futomaki fillings include cooked spinach, cucumber, egg omelet (tamagoyaki), and kanpyo (dried calabash gourd), the fillings are limited only by the creativity of the sushi chef. What is important to keep in mind, is that the flavor combinations of the fillings should be harmonious, and when the futomaki is sliced, the fillings should appear colorful and beautiful. This might seem difficult to achieve, but follow the recipe below to see how easily futomaki can be made. You will need a bamboo sushi mat to make futomaki.

Ingredients

For Kanpyo

  • 1 ounce dried kanpyo (calabash gourd)

  • Water, for soaking

  • 2/3 cup dashi stock

  • 3 tablespoons soy sauce

  • 2 tablespoons granulated sugar

  • 1 tablespoon mirin

For Tamagoyaki (Egg Omelette)

  • 2 large eggs

  • 2 teaspoons granulated sugar

  • 1 tablespoon Canola oil

For Futomaki Rolls

  • 4 sheets nori (dried seaweed)

  • 6 cups cooked sushi rice

  • 1 small cucumber, quartered lengthwise

Steps to Make It

Note: while there are multiple steps to this recipe, this futomaki dish is broken down into workable categories to help you better plan for preparation and cooking.

Make Kanpyo

  1. Gather the ingredients.

    Kanpyo ingredients

    The Spruce / Christine Ma

  2. In a small bowl, wash, rinse, and drain kanpyo (dried calabash gourd).

    In a small bowl, wash, rinse, and drain kanpyo

    The Spruce / Christine Ma

  3. Soak in fresh water for about 1 hour until soft and pliable.

    soak the kanpyo in a bowl with water

    The Spruce / Christine Ma

  4. Squeeze excess water from kanpyo.

    Squeeze excess water from kanpyo

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  5. Cut softened kanpyo into about 8-inch long pieces.

    Cut softened kanpyo into about 8-inch long pieces

    The Spruce / Christine Ma

  6. In a medium pot, combine dashi soup stock, soy sauce, sugar, and mirin. Bring to a boil over medium heat.

    combine dashi soup stock, soy sauce, sugar, and mirin in a saucepan

    The Spruce / Christine Ma

  7. Add kanpyo and simmer over low heat until liquid is almost gone. Let cool.

    add kanpyo to the mixture in the saucepan

    The Spruce / Christine Ma

Prepare Tamagoyaki

  1. Gather the ingredients.

    Tamagoyaki ingredients

    The Spruce / Christine Ma

  2. Beat eggs and sugar in a small bowl.

    Beat eggs and sugar in a small bowl

    The Spruce / Christine Ma

  3. In a small pan, heat canola oil, making sure to coat pan. Add egg mixture to create a thin layer.

    eggs cooking in a pan

    The Spruce / Christine Ma

  4. Then slowly roll, or fold, the egg omelet to make a thickly rolled omelet.

    omelet roll in a pan

    The Spruce / Christine Ma

  5. Remove from pan and allow it to cool. Cut it into long sticks.

    Tamagoyaki cut into pieces

    The Spruce / Christine Ma

Make the Futomaki Sushi Rolls

  1. Gather the ingredients.

    Futomaki: Fat Rolled Sushi With Vegetables ingredients

    The Spruce / Christine Ma

  2. Lay a piece of plastic wrap over the bamboo mat. (This makes cleanup easier.) Place a large sheet of dried, roasted seaweed (nori) over plastic wrap on bamboo mat.

    seaweed on a bamboo mat

    The Spruce / Christine Ma

  3. Spread evenly 1/4 portion of sushi rice on top of dried seaweed sheet.

    rice on top of seaweed sheet

    The Spruce / Christine Ma

  4. Place kanpyo, omelet, and cucumber sticks horizontally on rice in the center.

    Place kanpyo, omelet, and cucumber sticks horizontally on rice in the center

    The Spruce / Christine Ma

  5. Roll up bamboo mat, pressing forward to shape sushi into a cylinder.

    bamboo mat rolled around a futomaki roll

    The Spruce / Christine Ma

  6. Press bamboo mat firmly and remove from the sushi.

    Futomaki Sushi Roll

    The Spruce / Christine Ma

  7. Set sushi aside and repeat to make 3 more futomaki rolls.

    Futomaki Sushi Rolls on a plate

    The Spruce / Christine Ma

  8. Wipe a knife with a wet cloth before slicing the futomaki. Cut the rolled futomaki sushi into bite-sized pieces.

    Futomaki Sushi Roll cut into pieces

    The Spruce / Christine Ma

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