Futomaki Sushi Recipe

Futomaki (太巻き) is a traditional Japanese sushi roll made with seaweed, typically large in size, with a filling that is a harmonious combination of 4 to 5 different ingredients, offering a balance of sweet and savory flavors.

PREP TIME 15 MINUTE	COOK TIME 10 MINUTES
TOTAL TIME 25 MINUTES	SERVINGS 3 ROLLS

Ingredients

• 2 oz Kanpyo (ribbons of dried gourd)
• 1 tsp salt
• 2 Tbsp sugar
• 2 Tbsp Soy Sauce
• 1-2 cucumber
• Tamagoyaki 
• 6 boiled shrimp
• 3 sheets Nori roasted seaweed 
• 2 cups Sushi Rice
• Soy Sauce

Instructions 

Wash Kanpyo lightly, rub with salt, and wash again. Cook in boiling water for 5 minutes and drain water. Put Kanpyo back in the pot and add just enough water to cover. Cook with sugar and soy sauce until the liquid is almost gone. Set aside.
Cut cucumber and Tamagoyaki into thin and long strips, about 8" long and 1/2" thick (20cm x 1cm). It's OK not to have 8" long pieces, just add pieces together to make the total length.

1. Set your bamboo sushi mat flat on the counter with the slats running horizontally.
2. Lay down a single sheet of nori, aligning its bottom edge with the edge of the mat closest to you.
3. Take about a third of the sushi rice and press it evenly across the seaweed, ensuring you leave a 1-inch ($2.5\text{ cm}$) border bare at both the top and bottom edges.
4. Arrange a strip of tamagoyaki, cucumber, cooked shrimp, and the seasoned kanpyo side-by-side right across the center of the rice bed.
5. Secure the fillings with your fingertips as you lift the front edge of the mat, rolling it firmly away from you.
6. Shape and compress the roll tightly (similarly to a Swiss roll), gently pulling the mat to snug everything together.
7. Slide the finished roll off the mat and repeat the process to create two additional rolls.