Futomaki is a thick and colorful sushi roll filled with a variety of ingredients such as tamagoyaki (Japanese omelet), shiitake mushrooms, cucumber, and pickled vegetables. This classic sushi roll is perfect for celebrations, sushi parties, or meal prep. Follow this detailed step-by-step recipe to make authentic futomaki at home, with ingredient substitutions for accessibility!
Futomaki
Difficulty: ★★★★★2
servings25
minutes30
minutesIngredients
- For the Sushi Rice:
5 cups (uncooked) sushi rice
7.5 tbsp rice vinegar (Substitute: Apple cider vinegar with a pinch of salt)
2 tsp salt
4 tbsp sugar
- For the Filling:
3 cucumbers, cut into long thin strips
6 dried shiitake mushrooms, rehydrated and sliced thick
Kanpyo (dried gourd strips), as needed (Substitute: Pickled daikon or omit if unavailable)
Red pickled ginger (beni shoga), finely sliced (Substitute: Pickled radish or omit)
4 eggs (for tamagoyaki, Japanese omelet)
7 sheets nori (seaweed)
- For the Dashi (Japanese Broth):
Kombu (dried kelp), as needed
Katsuobushi (bonito flakes), as needed
- For Seasoning:
Soy sauce, to taste
Sake, to taste
Sugar, to taste
Mirin, to taste
- For Rolling:
1 bamboo sushi mat (makisu)
Directions
- Prepare the Sushi Rice
Rinse sushi rice in cold water until the water runs clear.
Cook the rice according to the sushi rice setting on a rice cooker, or use a pot over the stovetop.
While the rice is still warm, transfer it to a large bowl and gently mix in vinegar, salt, and sugar using a cutting motion to keep the rice fluffy.
Cover with a damp towel and let cool to room temperature. - Prepare the Fillings
Slice the cucumber into long, thin strips.
Slice the red pickled ginger (beni shoga) finely. - Prepare the Kanpyo (Dried Gourd Strips)
Soak kanpyo in water for 3–5 minutes, then rub it with salt to soften.
Rinse well and simmer in soy sauce, mirin, sugar, and dashi until tender.
Cut into pieces that match the width of the nori. - Make the Tamagoyaki (Japanese Omelet)
Beat 4 eggs with sugar and mirin for a slightly sweet flavor.
Cook in a rectangular pan (or regular frying pan) in thin layers, folding each layer to create a rolled omelet.
Let cool, then slice into long, thin strips. - Prepare the Shiitake Mushrooms
Rehydrate dried shiitake mushrooms in water until soft.
Simmer in soy sauce, mirin, sugar, sake, and dashi broth until fully absorbed.
Let cool, then slice thickly. - Assemble the Futomaki Roll
Place a bamboo sushi mat (makisu) on a clean surface.
Lay a sheet of nori (seaweed), shiny side down.
Spread a thin layer of sushi rice evenly over the nori, leaving about 1 inch (2.5 cm) of space at the top.
Arrange cucumber, tamagoyaki, shiitake, kanpyo, and red pickled ginger in a neat row near the bottom. - Rolling the Sushi
Use your fingertips to hold the ingredients in place, and begin rolling the bamboo mat tightly.
Press gently but firmly as you roll to keep the shape intact.
Once fully rolled, give it a final gentle squeeze to secure the shape. - Cutting the Rolls
Use a sharp knife dipped in water to prevent sticking.
Cut the roll in half first, then divide each half into 3–4 equal pieces. - Serve & Enjoy!
Arrange the futomaki sushi pieces on a serving plate.
Serve with soy sauce, wasabi, and pickled ginger on the side.
Notes
- ✔ For a professional look: Wet your hands with a mixture of water and rice vinegar to prevent rice from sticking.
✔ For even slices: Wipe your knife with a damp towel between each cut.
✔ For extra crunch: Add tempura bits (tenkasu) inside the roll for a crispy texture.
✔ For a vegetarian option: Omit fish and add avocado, spinach, or pickled radish.
✔ Storage: Futomaki is best eaten fresh, but leftovers can be wrapped in plastic wrap and stored in the fridge for up to 1 day.