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Futomaki is rolled sushi with two or more fillings. When making your own futomaki, you can be creative with your ingredients.
The following recipe will make 6 rolls of sushi, which will feed 3 people 12 pieces. For illustrative purposes, this recipe will feature tofu, avocado, cucumber, and carrot as filling.
Ingredients:
-2 cups dried sushi rice, cooked and seasoned with sushi vinegar. View this recipe to learn how to make sushi rice
-1 cucumber
-1 avocado
-1 carrot
-1 block tofu
-6 sheets nori
-Soy sauce
-Wasabi paste.
Supplies
-Bamboo rolling mat
-Large cutting board
-small dish for wasabi
-Sharp knife
-vegetable peeler
-Small bowl to wet hands when handling rice
-Serving plates
Directions:
1. Make sushi rice. View this recipe for more information.
2. Peel and cut off ends of carrot and cucumber. Scoop out cucumber seeds. Slice cucumber into long 1/8 inch thick strips. I slice the carrot into thinner strips, as it can overpower the other ingredients.
3. Slice tofu into long 1/8 inch thick strips.
4. Halve avocado lengthwise, then quarter. Skin should peel off if avocado is appropriate ripeness. Slice into 1/8 inch thick strips.
5. Lay out a sheet of nori, shiny side down, on a bamboo rolling mat. Wet your hands and grab a ball of rice. Spread a thin, almost transparent layer of rice on the nori, leaving a half-inch strip at the end clear. This will act as an adhesive strip to hold the roll together. Alternatively, you can use a rubber spatula to spread the rice.
6. About an inch from the nearest end of the nori, smear a thin strip of wasabi on top of the rice. On top of this, layer cucumber, tofu, avocado, and carrot. The key is not to overfill your roll, otherwise it won’t seal or the nori will tear apart.
7. Wet your fingers and run them across the end strip of nori, making it slightly damp, but not saturated. This will help adhere the roll.
8. Carefully roll the rice completely around the fillings using even pressure on the bamboo mat. Use modest pressure to box this in. Continue rolling the sushi completely, applying pressure again to box the roll.
9. Cut the roll in half. Place the halves one in front of the other, then simultaneously slice these into thirds. Now you have six even sized pieces. Place on a serving platter with wasabi and pickled ginger, if you wish.
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