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Futomaki (Thick Sushi Rolls)
Makes 3 rolls (serves 3–4) · About 1 hr 30 min (50 min of this is just waiting for the rice to soak and cook)
Thick sushi rolls made with a bamboo mat: sushi rice with rolled omelet, cucumber, imitation crab, sakura denbu and kanpyo.
① Cook the rice→② Make the omelet and fillings→③ Make the sushi rice→④ Spread on nori and roll→⑤ Cut
What to buy
Rice & dry goods
Eggs & fish cakes
Vegetables
Seasonings
Kitchen tools
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How to make it
1
Cook the rice with a little less water
- Wash 2 rice cups of rice in a bowl 2–3 times, changing the water
- Put in the rice cooker pot, add water up to the 2-cup line, then take out 2 tbsp of water
- Let sit 30 minutes, then cook on the regular setting (or the 'sushi rice' setting if there is one)
How to tell it's doneThe rice cooker beeps that it is done. Do steps 2–4 while the rice cooks.
2
Cook the omelet
- Crack 3 eggs into a bowl, add 1 tbsp sugar and a pinch of salt, and mix well with cooking chopsticks
- Heat 1 tsp vegetable oil in a frying pan about 20 cm wide over medium-low heat, and pour in all the egg
- Stir in big circles with the chopsticks. When the top is half-set, fold it in half
- Turn over with a spatula, cook the other side 1 minute, then take out onto a plate to cool
How to tell it's doneNo raw egg comes out of the gaps when you press with a spatula. Once cool, the cut side is set and yellow all the way through.
Be carefulIt has sugar, so it burns easily. If it starts to turn brown, turn the heat down.
3
Cut the fillings
- Put the cooled omelet on a cutting board and cut into sticks 1.5 cm wide with a knife (about 6)
- Cut a little off both ends of the cucumber on the cutting board, then cut it lengthwise into 4 (you will use 3)
- Take the imitation crab out of the package
- If using seasoned kanpyo, lightly squeeze out the liquid by hand
How to tell it's doneAll the fillings are sticks close to the width of the nori (about 20 cm). If the omelet sticks are short, just line up 2.
4
Make the sushi rice
- In a small dish, mix 4 tbsp vinegar, 2 tbsp sugar and 1 tsp salt well to make sushi vinegar
- Move all the hot cooked rice into a large bowl and pour the sushi vinegar over it
- Hold the rice paddle upright and mix with a cutting motion (do not press or mash)
- Fan the rice while turning it over from the bottom, to cool it
How to tell it's doneAlmost no steam comes off, and it feels just a little warm to the touch. Divide into 3 (about 230 g per roll).
5
Spread sushi rice on the nori
- Put the bamboo mat on a flat surface. Lay 1 sheet of nori on it, rough side up, lined up with the near edge of the mat
- Wet your hands with the water in the bowl, and put 1 roll's worth of sushi rice on the nori
- Spread it with your fingertips without squashing it. Leave 3 cm empty at the far edge, and go all the way to the near, left and right edges
How to tell it's doneThe sushi rice is spread on the nori in an even layer (about 1 cm), and only the far 3 cm of nori shows.
Be carefulIf your hands are dry, the rice sticks. Every time they get sticky, wet them again with the water.
6
Add the fillings and roll
- A little nearer than the middle of the rice, spread 1 tbsp of denbu. On top, line up the omelet, 1 cucumber stick, 2 crab sticks and 1/3 of the kanpyo side to side
- Lift the near edge of the mat with both thumbs. Hold the fillings down with your other fingers and roll in one go, bringing the near edge of the rice to meet the far edge of the rice
- Squeeze gently with both hands over the mat to shape it. Take off the mat and roll it onto the far strip of nori
- Let sit 5 minutes seam side down. Roll the other 2 the same way
How to tell it's doneThe end of the nori is stuck to the rice, and it does not come open when you lift it.
Be carefulIf you squeeze too hard, the fillings get pushed out. Just squeeze gently over the mat.
7
Cut
- Put the roll on a cutting board. Wipe the knife blade with a wet cloth to dampen it
- Cut in half in the middle, then cut each half into 4 (8 pieces per roll)
- Wipe the blade with the wet cloth after every cut
- Do not press the knife down from above. Move it back and forth in long strokes to cut
ReadyThe cut sides are not squashed, and the colors of the fillings show neatly in the center. Eat the same day.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
The nori tore when rollingToo much sushi rice, or you did not leave the far edge empty. Next time, weigh the sushi rice to about 230 g and leave 3 cm empty at the far edge.
The fillings are not in the centerYou put the fillings too far back. Next time, put them a little nearer than the middle of the rice.
The rolls got squashed when cutYou are pressing the knife down. Dampen the blade and pull it back and forth to cut.
The rice is mushyToo much water when cooking the rice, or you rolled it while the sushi rice was hot. Next time, use 2 tbsp less water and roll after it cools.
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