Futomaki Sushi Roll
Futomaki Sushi Roll - How to Make Traditional Sushi Rolls At Home
Sushi is one of the most popular Japanese foods worldwide, with a variety of styles and flavors to enjoy. Among them, Futomaki stands out as a thick, hearty sushi roll filled with a colorful assortment of ingredients. The name "Futomaki" comes from the Japanese words “Futo” (fat) and “Maki” (roll), meaning "Fat Sushi Roll."
It typically contains a mix of vegetables, tamagoyaki (Japanese omelet), and other traditional fillings wrapped in a sheet of nori (seaweed) with seasoned sushi rice. Unlike smaller sushi rolls like hosomaki, futomaki is generously stuffed, making it a visually appealing and satisfying dish.
This sushi roll is commonly enjoyed during Setsubun, a traditional Japanese festival celebrated on February 3rd (occasionally the 2nd or 4th). During this event, it is customary to eat Ehomaki (a type of uncut Futomaki roll) while facing the year’s lucky direction, which in 2025 is West-Southwest.
Making Futomaki at home is fun and easier than you think! Follow this step-by-step Futomaki recipe to create this delicious sushi roll while learning about Japanese food culture.
RECIPE
Servings: 2 Futomaki rolls
Time: 30 min
Ingredients:
[ Sushi rice ]
1 & 1/2 cup cooked rice
1 & 1/2 tbsp rice vinegar
1 tbsp sugar
1 pinch salt
[ filling ]
1 pc dried kanpyo
1/4 pc carrot
2 pc shiitake
2 cup water
2 tbsp soy sauce
2 tbsp sugar
1/4 bunch spinach
1 pc egg
1/2 tbsp mentsuyu
1/2 tbsp mirin
2 pcs nori seaweed sheet
Instructions:
Step 1: Prepare the Kanpyo, Shiitake and Carrot Filling
In a pot, add dried kanpyo, sliced shiitake mushrooms, and water.
Bring it to a boil, then add soy sauce, sugar, and julienned carrots.
Simmer for 15-20 minutes with a drop lid until the kanpyo becomes tender and absorbs the flavors.
Step 2: Cook the Spinach
Boil water in a separate pot and add spinach.
Cook for 1-2 minutes, then immediately transfer the spinach to a bowl of ice water to preserve its vibrant color.
Step 3: Make Tamagoyaki (Japanese Omelet)
In a bowl, beat the egg and mix in mentsuyu and mirin.
Heat a rectangular pan and cook the mixture in layers to create a rolled omelet (Tamagoyaki). Set aside to cool, then slice into strips.
Step 4: Season the Sushi Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
Add this mixture to freshly cooked rice and gently mix until evenly seasoned. Avoid smashing the rice.
Step 5: Assemble the Futomaki Roll
Lay a sheet of parchment paper and nori on a clean surface.
Take about 2 scoops of sushi rice and evenly spread it over the nori, leaving about 2 inches of space at the top.
Arrange the cooked kanpyo, shiitake mushrooms, carrots, spinach, and tamagoyaki in the center of the rice.
Step 6: Roll the Sushi
Use the bottom edge of the nori to gently roll the sushi over the filling, applying light pressure to keep it tight.
Continue rolling until you reach the top edge, then press gently to seal the roll.
History of Futomaki in Japan:
Futomaki has a long history that can be traced back to the Edo period in Japan, which lasted from the early 17th century to the mid-19th century. During this time, sushi gained immense popularity in the streets of Edo, which is now known as Tokyo. As the demand for sushi increased, sushi chefs began experimenting with different ingredients and techniques to create unique sushi rolls.
It is believed that Futomaki was initially created as a portable and satisfying meal for travelers. The larger size and diverse fillings made it a convenient option for people on the go. Over time, Futomaki evolved into a staple dish during seasonal celebrations and special occasions.
Setsubun, the seasonal division day in Japan, became closely associated with Futomaki. Setsubun marks the arrival of spring and is celebrated on February 3rd each year. On this day, it is customary to eat a specific type of Futomaki known as Ehomaki, which is considered to bring good fortune for the year ahead. Ehomaki is typically filled with various ingredients symbolizing health, prosperity, and happiness.
