FUTOMAKI (MAKI SUSHI / EHOMAKI)
Learn how to make Futomaki, a traditional thick sushi roll typically filled with vegetables. You can easily prepare it ahead of time. It makes a great sushi roll to bring to festivals, potlucks or picnic.
Provided by Namiko Chen
Categories Main Course Side Dish
Time 2h45m
Number Of Ingredients 23
Steps:
- Start cooking rice and follow my sushi rice recipe here. Cover the prepared sushi rice with a damp cloth at all times to prevent it from drying.
- In a bowl (or a measuring cup), add dried shiitake mushrooms and water and let them soak for 15 minutes. Place a smaller bowl on top so that mushrooms will stay submerged.
- In a small saucepan, bring water to a boil. Quickly rinse the kanpyo in running water and drain. Rub kanpyo with salt. Rinse and drain well.
- When the water is boiling cook kanpyo for 3 minutes. Transfer to iced water to stop the cooking process and squeeze water out.
- When the shiitake mushrooms are soft and tender, cut off and discard the stem. Strain the shiitake liquid through a fine sieve to get rid of small unwanted bits.
- If the reserved shiitake liquid is not 1 cup (240 ml), add water till you have 1 cup.
- In a medium saucepan, put the kanpyo and mushrooms, and the reserved shiitake liquid.
- Add sugar, mirin, and soy sauce to the saucepan.
- Bring it to boil and once boiling, lower the heat to medium and cook until most of liquid is gone, about 20-30 minutes.
- Cut the shiitake mushrooms to very thin slices and squeeze the water out.
- Squeeze the water out from kanpyo and cut it into 8 inches (20 cm) length, which is about the same size as the nori sheet.
- Now shiitake and kanpyo are ready to use. You can make this ahead of time and store them in the fridge for a couple of days.
- Make one tamagoyaki (I have two versions: tamagoyaki or sweeter atsuyaki tamago). You can make it ahead of time and keep it in the refrigerator to save time.
- Cut tamagoyaki into long strips. Keep them in the fridge until they are ready to use.
- Unagi is typically already cooked/broiled when you purchase it. All you need to do is reheat in the oven. Set your oven to broil (high - 550ºF/290ºC) and preheat for 3 minutes. Line the baking sheet with aluminum foil. Spray oil on the aluminum foil and place the unagi on top. Put the baking sheet in the middle rack of your oven and broil for 5-7 minutes (no need to flip). Cut into 4 long strips.
- Tie the stems with cooking twine to keep them from being untied while cooking. Bring a pot of water to boil. Add 1 tsp salt and blanch mitsuba or spinach just enough to tender. Do not overcook.
- Soak the blanched mitsuba in iced water and squeeze the water out. Set aside.
- Cut off the end and cut into quarter length-wise and remove the seeds. Set aside.
- Open the package and put it in a small bowl. Set aside.
- Gather all the ingredients. Prepare Tezu (finger dipping water) by combining ¼ cup water and 2 tsp rice vinegar.
- Place a bamboo sushi mat on the working surface or cutting board. Then place a sheet of nori on the bamboo mat, shiny side down. Divide sushi rice into quarters. Dip your fingers in Tezu, and put ¼ of sushi rice on nori and spread evenly with your fingers. Make sure to wet your fingers with Tezu when you do this. Spread the rice evenly; otherwise, your sushi roll won't look even when rolled.
- Leaving about a ½ inch (1.5 cm) strip along the top of nori farthest away from you. You don't put the rice till the end because after you roll, the white rice could come out from the seam and it won't look pretty.
- Place the cucumber toward the bottom of nori. Front ingredients will need to go over the other ingredients. Therefore I recommend putting easy-to-hold ingredients toward the front, and put Sakura Denbu and Shiitake toward the top so the pieces won't fall down when you roll.
- From the bottom end (of sushi rice), start rolling nori sheet over the filling tightly and firmly with bamboo mat until the bottom end reaches the end of sushi rice on top. Use your fingers to hold the ingredients when you roll.
- Hold the top of the bamboo mat with one hand and hold the rolled bamboo mat with the other hand and pull against each other to tighten the roll. Lift the bamboo mat and continue to roll. Place the bamboo mat over the roll and tightly squeeze. Continue to make the rest of the rolls.
- Using a very sharp knife, cut the Futomaki in half first. Every slice or every other slice, wipe the knife with a wet kitchen cloth so that you can cut nicely.
- Then cut each half into 3 pieces.
Nutrition Facts : Calories 674 kcal, Carbohydrate 112 g, Protein 22 g, Fat 12 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 190 mg, Sodium 1009 mg, Fiber 5 g, Sugar 11 g, ServingSize 1 serving
FUTOMAKI SUSHI RECIPE
Steps:
- 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 (8cm x 1cm).
- It's OK not to have 8" long pieces, just add pieces together to make the total length.
- Put a sushi mat flat on your work surface with the bamboo slats left to right, so you can roll the mat away from you. Place a piece of seaweed on the sushi mat with one of the seaweed's sides close to the front edge of the sushi mat (the edge near you). Spread about 1/3 of sushi rice on the seaweed leaving a 1" (2.5cm) space at the front and far edges of the seaweed. Place Tamagoyaki, a cucumber strip, boiled shrimp, and Kanpyo next to each other in the middle of the rice. Holding the filling down, roll from the front end of the mat with the sushi mat toward the other end. Tighten the roll like a roll cake, pulling the mat to tighten. Remove the roll from the mat.
- Cut the roll into 1/2" thick. Serve with soy sauce if you like.
FUTO-MAKI (FAT ROLL)
This is a recipe for futo-maki (thick roll) It is my mother's favorite type of maki sushi and I make it a lot for her. Kampyo is dried gourd and can be found in most Asian markets or in the foreign foods section of the supermarket.
Provided by BirdyBaker
Categories Lunch/Snacks
Time 1h45m
Yield 4 rolls, 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash and soak kampyo and shitake mushrooms in water and let sit for an hour.
- Slice kampyo and mushrooms into pieces about 8 inches long.
- Place dashi stock, sugar, mirin and soy sauce, kampyo and mushrooms in a pan and simmer for around an hour.
- Let cool.
- Beat eggs and add sugar to the eggs.
- Make a firm omelette and cut it into long strips.
- Put a sheet of nori on top of a bamboo sushi mat and spread a cup of sushi rice on top of the nori.
- Place 1/4 of ingredients lengthwise on the rice and roll in a jelly roll fashion, pressing forward slowly and firmly to form a cylinder.
- Remove sushi from mat and cut into 4-6 bite sized pieces.
- Repeat with the rest of the nori.
Nutrition Facts : Calories 334.2, Fat 3, SaturatedFat 0.9, Cholesterol 105.8, Sodium 813, Carbohydrate 66.1, Fiber 1.5, Sugar 8.4, Protein 9.7
More about "futomaki big sushi roll food"
SUSHI ROLLS (NORIMAKI) - RECIPETIN JAPAN
Web Dec 26, 2017 Cut the roll in half, then cut each half of the roll into 3 equal lengths, making 6 small pieces (note 7). Wipe the knife with the wet cloth regularly to remove the rice from the knife. Place the sushi rolls cut side …
From japan.recipetineats.com
From japan.recipetineats.com
FUTOMAKI - THICK SUSHI ROLLS - ROTI N RICE
Web Aug 6, 2012 Futomaki - Thick Sushi Rolls - Roti n Rice Show all Explore More Show all 5 Popular Malaysian Recipes Yes, I want this! Hosomaki • Thin Sushi Rolls Lobak (Five-Spice Meat Rolls) Asparagus Scrambled …
From rotinrice.com
From rotinrice.com
FUTOMAKI SUSHI AND CALIFORNIA ROLL RECIPE (THICK ROLLED …
Web Jan 5, 2018 Futomaki Sushi and California Roll Ingredients Futomaki Sushi 1 Anago Kabayaki salt-water eel barbecued with sauce, packaged 4 Shiitake Fukumeni check our nabeyaki udon noodles recipe 8 Boiled …
From cookingwithdog.com
From cookingwithdog.com
FUTOMAKI RECIPE (FAT ROLLED SUSHI WITH VEGETABLES) - THE …
Web Oct 12, 2004 Ingredients For Kanpyo 1 ounce dried kanpyo (calabash gourd) Water, for soaking 2/3 cup dashi stock 3 tablespoons soy sauce 2 tablespoons granulated sugar 1 …
From thespruceeats.com
4.1/5 (55)Total Time 1 hr 50 minsCategory Entree, Lunch, DinnerCalories 484 per serving
From thespruceeats.com
4.1/5 (55)Total Time 1 hr 50 minsCategory Entree, Lunch, DinnerCalories 484 per serving
WHAT IS FUTOMAKI? | YOU ME SUSHI
Web Jan 4, 2015 Futomaki is a kind of sushi roll. In Japan, you may hear these big, thick sushi rolls referred to as makizushi (rolled sushi) or norimaki (sushi rolled in nori …
From youmesushi.com
From youmesushi.com
FUTOMAKI SUSHI: GUIDE TO COMMON QUESTIONS - SUSHI MAKING KIT
Web Futomaki Appearance. Futomaki look like a traditional sushi roll with ingredients in the middle wrapped up by sushi rice and seaweed nori. And it has a larger diameter than …
From sushimakingkit.org
From sushimakingkit.org
FUTO MAKI: THIS IS HOW YOU SHOULD ROLL! • BOATBASINCAFE
Web Nov 15, 2022 Ingredients For Futomaki Fillings: Prepared seasoned shiitake and kanpyo as described above 1.4 ounces of sakura denbu (seasoned cod fish flakes) Tamagoyaki …
From boatbasincafe.com
From boatbasincafe.com
FUTOMAKI - SECRETS OF SUSHI
Web This is particularly important for the Futomaki roll, as the nori is on the outside of the roll. 1. Peel the cucumber and cut it in half. 2. Cut off the rounded end of one half and set it …
From secretsofsushi.com
From secretsofsushi.com
FUTOMAKI RECIPE: HOW TO MAKE HOMEMADE FUTOMAKI - 2023
Web May 5, 2023 Ingredients ½ oz dried calabash gourd strips (kanpyo) ½ cup dashi 2 tablespoons soy sauce 1 tablespoon mirin 1 tablespoon sugar, plus 1 teaspoon ½ cup …
From masterclass.com
From masterclass.com
IRO SUSHI’S CLASSIC AND CONTEMPORARY SUSHI ROLL MENU
Web The Futomaki Roll is the quintessential sushi classic – unmistakable in its appearance and appeal. Futomaki is made by wrapping sushi rice, fish and vegetables in a sheet of …
From irosushi.com
From irosushi.com
THIS SOUTH BAY SUSHI RESTAURANT SPECIALIZES IN HOMESTYLE FUTOMAKI …
Web May 3, 2023 This South Bay sushi shop has been serving the same six items for decades — and wants to keep it that way. At Sakae, which started serving sushi in 1962, it feels …
From latimes.com
From latimes.com
WHAT IS FUTOMAKI? (WITH PICTURES) - DELIGHTED COOKING
Web Apr 6, 2023 Futomaki is a type of rolled sushi that is known for its large size and careful balance of ingredients. People who think of sushi as just raw fish are often very …
From delightedcooking.com
From delightedcooking.com
WHAT MAKES FUTOMAKI SUSHI ROLLS UNIQUE? - TASTING TABLE
Web Nov 15, 2022 According to TasteAtlas, futomaki originated in the Kansai region of Japan as a festival food and was commonly eaten for good luck. With the standard size of a …
From tastingtable.com
From tastingtable.com
FUTOMAKI - BIG SUSHI ROLL RECIPE - FOOD.COM | RECIPE | SUSHI ROLL ...
Web Jan 9, 2016 - These large sushi rolls use a full sheet of nori seaweed to enclose generous fillings. Pinterest. Today. Explore. When autocomplete results are available use up and …
From pinterest.ca
From pinterest.ca
FUTOMAKI | HOW TO MAKE EASY FUTOMAKI SUSHI | THE SUSHI WORLD …
Web The Sushi World With Arnold/ Futomaki is another type of Japanese sushi which is big and thick sushi roll made from a selection of Japanese healthy ingredien...
From youtube.com
From youtube.com
FUTOMAKI: UNRAVELING A TRADITIONAL SUSHI ROLL | MATSUHISA
Web Oct 15, 2019 Futomaki is a large, thick sushi roll that usually contains anywhere from four to 10 or more different ingredients. Because it is a popular food during holidays and …
From matsuhisarestaurants.com
From matsuhisarestaurants.com
HOW TO MAKE SUSHI RICE AND THROW A HAND ROLL PARTY AT HOME - LOS ...
Web 1 day ago Like many home cooks, I use a quarter-sheet for hand rolls. Snap or cut the nori in half once, then in half again for a nearly square quarter-sheet. Top the nori with a …
From latimes.com
From latimes.com
SUSHI ROLLS, SIMPLE AND CLASSIC – FUTOMAKI 巻き寿司
Web Jan 26, 2019 4.5 cups of sushi rice *1 1 rolled egg tamagoyaki *2 1/2 carrot 1/2 cucumber 1/3 packet Kanpyo 1 cup dried shiitake mushrooms 2 tbs sugar 2 tbs sake 2 tbs soy …
From chopstickchronicles.com
From chopstickchronicles.com
FUTOMAKI - AUTHENTIC SUSHI ROLLS
Web This is an easy-to-make authentic sushi recipe perfect for starting your sushi roll journey. Ingredients: 1.5 Cups rice 2 Cups Water Sushi Rice Seasoning (Sushi Powder Vinegar) …
From kitazawaseed.com
From kitazawaseed.com
THE BEST SUSHI, HAND ROLLS AND MORE IN LOS ANGELES - LOS ANGELES …
Web 2 days ago May 3, 2023 4 AM PT. The history of sushi in Los Angeles spans decades, a sweeping chronicle of entrepreneurship and a sprawling city’s culinary evolution. Though …
From latimes.com
From latimes.com
FUTOMAKI AUTHENTIC RECIPE | TASTEATLAS
Web Cut tamagoyaki into long strips and store in the refrigerator until ready to use. To prepare unagi, set the oven to broil (550°F/290°C) and preheat for 3 minutes. Next, place some …
From tasteatlas.com
From tasteatlas.com
FIND THE BEST CALIFORNIA ROLL AT YAMA SEAFOOD MARKET IN THE SAN …
Web 1 day ago May 5, 2023 5 AM PT. Not all imitation crab is created the same. Just ask Kenzo Yamada. Also known as Yama-san to locals, he opened Yama Seafood market in San …
From latimes.com
From latimes.com
FUTOMAKI (FAT SUSHI ROLL) | KIKKOMAN CORPORATION
Web Directions. Break apart the cooked rice with a rice paddle or a wooden spoon, pour on the well-mixed ingredients from (A) in a circular motion and quickly mix in. Spread out the …
From kikkoman.com
From kikkoman.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love