Futomaki Sushi Roll
Futomaki means Fat Sushi Roll
Sushi has become a globally recognized delicacy, with various types and flavors available worldwide.
Among the different sushi rolls, Futomaki is known for its generous size and diverse fillings. Futomaki translates to “Futo” = Fat, “maki” = roll, it means "Fat Sushi Roll".
And it’s one of the customs to enjoy the sushi roll during the Setsubun celebration on February 3rd while facing the lucky direction of the year - East North-east is the lucky direction of 2024!
Join us and let’s cook the Futomaki sushi roll while learning about the Japanese culture of Setubun!
RECIPE
Servings: 2 Futomaki rolls
Time: 30 min
Ingredients:
[ Sushi rice ]
1 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:
In a pot, add Kanpyo, sliced Shiitake mushrooms, and water. Bring it to a boil then add soy sauce, sugar, and cut carrots. Simmer for 15-20 minutes until the Kanpyo is tender and flavorful.
Boil water in a separate pot and add spinach. Cook the spinach for 1-2 minutes, then remove it and transfer it to a bowl of ice water.
Beat the egg in a bowl and add Mentsuyu and Mirin. Mix well. Cook the egg mixture in a rectangular pan to create a Tamagoyaki (Japanese layered omelette) and set it aside to cool.
Prepare the sushi rice by combining rice vinegar, sugar, and salt. Add this mixture to the freshly cooked rice and mix it well until the rice is seasoned evenly. Do not smash the rice while mixing.
Place a sheet of parchment paper on a clean surface. Lay one sheet of Nori seaweed on top of the parchment paper. Take about 2 scoops of sushi rice and spread it evenly on the Nori sheet, leaving about 2 inches of space at the top and bottom.
In the middle of the rice, arrange the cooked Kanpyo, carrots, Shiitake mushrooms, spinach, and the Tamagoyaki.
Using the parchment paper, lift the bottom edge of the Nori and roll it tightly over the filling, applying gentle pressure to shape the roll. Continue rolling until you reach the top edge of the Nori. Press the roll gently to ensure it is compact and secure.
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.
