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Futomaki are the thick sushi rolls with a rich, varied filling of vegetables and seafood. In this recipe from Japan, I’ll show you one of my favourite filling combinations: spicy, reduced Shiitake mushrooms, refreshing ginger, surimi (crab meat) and creamy avocado. You simply must give it a go!
Sushi is rice seasoned with vinegar, which is filled or topped with raw, cooked or marinated fish (or other seafood), vegetables or Japanese omelette.
Here in this country, we’re familiar with Sushi from what’s known as ‘sushi running’ (called ‘kaiten zushi’ in Japan). There, an incredible number of little works of art whizz past right under our noses… But don’t let that put you off!
Sushi is ideal for making yourself at home with ease. It’s a wonderful opportunity to cook together with friends or family (especially children) and prepare a meal together.
Are you planning a sushi party? Or would you like to find out more about sushi? Here you’ll find a comprehensive guide that explains everything you need to know about sushi, step by step: → Sushi – the best guide to a successful sushi evening!
The basis for this recipe is homemade Sushi rice, for which it’s best to use a short-grain (or round-grain) white glutinous rice (im Shop ansehen) .
This rice is very starchy and therefore absorbs liquid well, which in turn means that it sticks together nicely after cooking – a must for delicious futomaki Sushi!
You can find out everything else you need for Sushi rice and how best to prepare it here in the basic recipe for Japanese sticky rice:
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Incidentally, the real highlight of this recipe is definitely the seasoned Shiitake mushrooms! Of course, fish and seafood play the leading role in Sushi preparation in Japan. But various vegetables are also absolutely essential to bring out the diverse flavours.
Both raw and savoury, simmered vegetables play an important role here. I love the combination used here of dried Shiitake (im Shop ansehen), which are wonderfully marinated in a savoury-sweet sauce made from soya sauce (im Shop ansehen) and sugar:
The key to making futomaki is that the filling and the sushi rice are prepared in good time , so that everything can be shaped into Sushi whilst fresh and served to your guests.
Find out how to shape perfect futomaki from Sushi rice and filling in this recipe! Have fun and good luck making your own thick sushi rolls with colourful fillings!
Futomaki
serves 4 | 20 minutes | 559 kcal
🖨️ Print PDF 📌 Save to PinterestFutomaki are those thick sushi rolls with a rich, varied filling of vegetables and seafood. In this recipe from Japan, I’ll show you one of my favourite filling combinations: savoury, reduced Shiitake mushrooms, refreshing ginger, surimi (crab meat) and creamy avocado. You simply must give it a go!
Ingredients (4 portions = 24 pieces)
600 g sushi rice (to the recipe):
✔ 300 g rice
✔ 1 piece Kombu (im Shop ansehen)
✔ 2 tbsp Sushi no ko (im Shop ansehen)
3 nori sheets (im Shop ansehen)
9 surimi (crab meat)
1 avocado
3 tbsp mayonnaise (im Shop ansehen)
3 tbsp Sushi ginger (im Shop ansehen)
For the seasoned Shiitake:
6 shiitake mushrooms (dried) (im Shop ansehen)
4 tbsp soya sauce (im Shop ansehen)
2 tbsp sugar
For the vinegar water:
250 ml water
1 tbsp rice vinegar (im Shop ansehen)
To serve (provide the following for each guest):
Wasabi (im Shop ansehen)
Sushi ginger (im Shop ansehen)
Soy sauce (im Shop ansehen)
Useful utensils:
Bamboo mat (im Shop ansehen) *
Santoku knife
Japanese Yukihiara saucepan
Sushi serving set
Preparation (20 minutes / 60 minutes to cook the rice, if required)
Step 1
Prepare the ingredients for the thick futomaki sushi rolls.
Step 2 Step
First, prepare the seasoned Shiitake: To do this, place the dried Shiitake mushrooms in a bowl, pour plenty of lukewarm water over them and leave to soak for 1 to 2 hours.
Step 3
In the meantime, prepare the sushi rice (click here for the recipe for delicious sushi rice) and leave it to cool briefly. Also, prepare the vinegar water in a small bowl using fresh water and rice vinegar for shaping the rice.
In addition, wrap the sushi mat in cling film so that the rice doesn’t stick to the bamboo.
Step 4
If you’re making the wasabi yourself from wasabi powder to serve: The mixing ratio is 5 tsp wasabi powder to 3 tsp water. Mix both together in a small bowl, shape into a ball if desired, and leave to stand for 5 minutes to allow the flavour to develop.
Step 5
Back to the seasoned Shiitake mushrooms:
Once they have soaked, drain the water and use scissors to cut the stalks from the mushroom caps, then discard them.
Place the mushroom caps in a smaller saucepan, add soya sauce and sugar , then bring everything to the boil. Simmer the Shiitake mushrooms uncovered over a medium heat for 5 minutes. Then turn off the heat, drain the mushrooms and cut them into fine strips.
Step 6
Now cut the avocado in half, remove the stone, peel off the skin and cut each half into 5 mm wide, as straight as possible strips. Also, have the surimi ready and drain the sushi ginger.
Step 7
The seasoned Sushi rice should now be fully cooked and cooled. To roll the thick futomaki, place the foil-wrapped bamboo mat onto the work surface with the green side facing upwards. Place a nori sheet </ strong>with the smooth side facing downwards on the bamboo mat so that both the mat and the Nori are aligned exactly at the bottom edge and meet.
Moisten your hands in the vinegar-water bowl provided and place 200 g of Sushi rice in the centre of the Nori. Gently spread the rice out over the Nori little by little, but leave a 4 cm border at the top (dip your hands in the water from time to time).
Step 8
One after the other place 3 pieces of surimi, 1/3 of the avocado, 1/3 of the seasoned Shiitake, about 1 tbsp of Sushi ginger and 1 tbsp of mayonnaise in the centre of the rice.
Step 9
Now shape the futomaki Sushi roll: Lift the bottom edge of the bamboo mat and the Nori using your thumb and index finger. Hold the filling in place with your other fingers. Lift the Sushi mat up to the exposed top edge and press down gently. Lift the mat slightly again and bring both ends of the nori sheet together to create an overlapping seam. Roll the sushi roll completely into the mat and shape it into a nice round form.
Set the finished futomaki sushi roll aside and shape two more futomaki in the same way.
Step 10
Moisten a large, very sharp knife with a little vinegar water. First, cut each futomaki Sushi roll in half and then cut each half into 3 to 4 slices.
Step 11
Now serve the futomaki with wasabi, sushi ginger and soy sauce. Done – Itadakimasu!
For even more recipes for your next Sushi party:
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