Do you have a craving for some authentic sushi? Try this Futomaki Sushi Roll that is guaranteed to have your friends asking for more. This is an easy-to-make authentic sushi recipe perfect for starting your sushi roll journey.
- 1.5 Cups rice
- 2 Cups Water
- Sushi Rice Seasoning (Sushi Powder Vinegar)
- Tamagoyaki - aka Dashimaki Tomago or Japanese Omelet (available at Asian grocery stores)
- Imitation Crab Meat
- Simmered Kanpyo (gourd strips, available at Asian grocery stores)
- Sakura Denbu (Seasoned Codfish Flake, available at Japanese grocery stores)
- Nori Sheets (dried laver seaweed)
- Sriracha Mayo (optional, for garnish)
- Sweet glaze soy sauce (optional, for garnish)
- Black Sesame Seeds (for garnish)
- Asian Microgreens (for garnish) We recommend using Tsa Tsai Round Mustard and Big Stem Chinese Broccoli
1. Prepare your sushi rice by thoroughly rinsing 1.5 cups of rice in a fine-mesh strainer until the cold water runs clear. Cook in a rice cooker with 2 cups of water (Use a ratio of 3:4 rice to water for larger batches). Allow it to rest for 10 minutes when done cooking for the rice to absorb the moisture in the rice cooker. Transfer rice to a large mixing bowl. Gently fluff with a fork or rice paddle.
2. Add the sushi rice mix seasoning powder (refer to packet label for directions). Mix seasoning with the rice until it has been absorbed and the rice is sticky. Cover with a damp towel and set aside while you prepare the rest of the ingredients.
3. Prepare cucumber by cutting off the end and rubbing it against the portion you will be using to extract the bitter substances naturally found in their juices. Even if a variety is burpless, you may still notice some white-tinted juices being pulled from the cucumber as you rub the ends in a circular motion. Repeat to both ends.
4. Cut the cucumber in half and remove the center portion where any seeds may be. Cut about half the cucumber into long strips and set aside (1 per sushi roll).
5. Cut the defrosted Tamagoyaki (aka Dahimaki Tamago or Japanese Omelet) into as many long thin strips as you did the cucumber (1 per sushi roll). Set aside.
6. Remove the wrapper from your imitation crab meat sections and set aside (2 sections per roll).
Sushi Roll Assembly Instructions:
7. Place a bamboo sushi mat on your working surface or cutting board. Place a sheet of nori on the bamboo mat with the shiny side down.
8. Spread about half of the sushi rice evenly on the nori (seaweed sheet). Dipping your hands in water will help you to spread the rice without it sticking to you. Leave about a 0.5-inch strip along the top of the nori sheet farthest away from you.
9. Place 1 strip of cucumber, 1 strip of Tamagoyaki, 2 pieces of imitation crab meat, 1-2 strips of Simmered Kanpyo (gourd strips), and a thin layer of Sakura Denbu (Seasoned Codfish Flake) on top of the rice.
10. From the bottom end of the sushi rice, start rolling the nori sheet over the filling tightly and firmly with the bamboo mat until the bottom end reaches the top of the sushi rice. Use your fingers to hold the ingredients when rolling. Hold the top of the bamboo mat with one hand and pull the rolled bamboo mat with the other to tighten the roll. Lift the bamboo mat and continue to roll.
11. Place the bamboo mat over the roll and tightly squeeze it, making the roll firmly compact.
12. Repeat the rolling process to make the remaining rolls.
13. Use a sharp knife to slice the Futomaki rolls. Garnish with black sesame seeds, sweet glaze soy sauce, siracha mayo (optional), and Asian microgreens.