What are futomaki?
Futomaki are thick sushi rolls with 4-5 ingredients inside. “Futomaki,” translates to “fat roll,” and these generous rolls are a sushi staple.
The history of futomaki
Futomaki date back to the Edo period (1603-1868), when futomaki were used as a portable feast for travelers. They were a handy way for travelers to pack a complete meal in one piece. They gradually evolved and became a symbol of celebration; a showcase of indulgence and abundance. Futomaki are often served on special occasions such as New Year’s celebrations or weddings.
You can read my full rice recipe here.
How to make futomaki
While futomaki may seem daunting, they are a fun challenge to master.
Take a piece of nori and fold it in half and then back in half the other way, to make a crease. Gently rip the nori in half. Place the nori on your rolling mat, shiny side facing out.
Start by spreading a thin layer of seasoned rice onto the nori, leaving a margin at the top to seal the roll. Next, arrange your fillings in a neat line along the bottom edge of the nori.
Gently lift the edge of the nori and roll it over the fillings, using a bamboo mat to ensure a tight and uniform shape. As you roll, apply gentle pressure with your finger tips to the bottom of the roll. Use a few grains of rice to seal the roll or slightly wet your finger and dab it along the roll and use this to seal it. I find the rice grain works better at sticking the nori closed but both methods are fine so chose whichever seems easiest.
As with all sushi rolls, be sure to use fresh crisp seaweed and quality ingredients.
Some good flavour combinations include:
Tempura shrimp, avocado, cucumber
Salmon, avocado, cucumber
Tuna, cucumber, avocado
I am not a huge fan of cream cheese in sushi rolls but for those that are, feel free to add cream cheese along with your salmon and avocado.
Different types of sushi rolls:
The main types of sushi rolls are:
Hosomaki: – thin rolls (1″ in diameter), nori on the outside, 1 ingredient inside (recipe here)
Chumaki: medium rolls (1-1.5″ in diameter), nori on the outside, 2-3 ingredients inside
Futomaki: thick rolls (2-2.5″ in diameter), nori on the outside, 4-5 ingredients inside
Uramaki: inside-out rolls, nori on the inside with rice on the outside (recipe here)
Temaki: cone-shaped hand rolls (recipe here)
