🍣 Futomaki
Futomaki means "thick roll": a wide sushi roll of seasoned rice wrapped in nori around several fillings at once. This vegetarian version holds strips of sweet rolled omelette, cucumber, simmered kanpyo (dried gourd ribbons) and shiitake mushrooms. Cut into thick slices, it shows a colourful cross-section and is often served at festivals and family gatherings.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g sushi rice
- 3 tbsp rice vinegar, 1 tbsp sugar, 1 tsp salt
- 4 sheets of nori
- 3 eggs and 1 tsp sugar for the omelette
- 15 g dried kanpyo
- 4 dried shiitake mushrooms
- 1 cucumber, cut into long strips
- 2 tbsp sugar for simmering the fillings
Method
- Cook the rice, then fold in the vinegar, sugar and salt and let it cool to room temperature.
- Soak the shiitake and kanpyo, then simmer them in a little water with 2 tbsp sugar and a pinch of salt for 15 minutes; slice the mushrooms.
- Beat the eggs with sugar, cook a thick omelette in a lightly oiled pan and cut it into long sticks.
- Lay a nori sheet on a bamboo mat, spread a quarter of the rice over it leaving a 2 cm strip at the far edge.
- Line up the omelette, cucumber, kanpyo and shiitake across the middle and roll firmly.
- Cut each roll into 8 slices with a wet knife.
How to make it lighter
- Spread the rice in a thinner layer and add more cucumber to keep each slice lighter.
- Most of the energy comes from the rice: a slice of futomaki is several times larger than a thin maki piece, so count slices.
- Serve with a clear vegetable soup or a cucumber salad rather than fried sides.
History
Rolled sushi wrapped in nori spread in Japan during the Edo period. In the Kansai region thick rolls are eaten whole on Setsubun, the day before the start of spring, a custom known as ehomaki that became popular nationwide from the 1990s.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →