Name: Futomaki (Maki Sushi / Ehomaki)
Prep time: 120 min
Cook time: 45 min
Total time: 165 min
Yield: 4
Ingredients: For the Sushi Rice:; 2¼ cups uncooked Japanese short-grain white rice (3 rice cooker cups, 540 ml; do not use brown rice; see Notes); 2¼ cups water (540 ml); 1 piece kombu (dried kelp) (5 g; 2 x 2 inches or 5 x 5 cm per piece; optional, for a nice aroma!); ⅓ cup rice vinegar (unseasoned) (you can substitute pre-seasoned bottled sushi vinegar); 3 Tbsp sugar (skip if using bottled sushi vinegar); 1½ tsp Diamond Crystal kosher salt (skip if using bottled sushi vinegar); For the Filling:; seasoned shiitake and kanpyo (see the instructions; you can make it up to 2 days in advance and refrigerate); 1 Tamagoyaki (Japanese Rolled Omelette) (make either Tamagoyaki or sweeter Atsuyaki Tamago; you can make it ahead and refrigerate); 1 handful of mitsuba (Japanese parsley) (or spinach); 1 unagi (freshwater eel) fillet (broiled); 1 Japanese or Persian cucumber; 1 package sakura denbu (seasoned cod fish flakes) (1.4 oz, 40 g); For the Seasoned Shiitake and Kanpyo:; 8 dried shiitake mushrooms; 1 cup water (for soaking); 0.4 oz dried kanpyo (gourd strips); 1 tsp Diamond Crystal kosher salt (for the kanpyo); 1 Tbsp sugar; 1 Tbsp mirin; 1 Tbsp soy sauce; For Rolling the Futomaki:; ¼ cup water (for tezu finger dipping water); 2 tsp rice vinegar (unseasoned) (for tezu); 4 sheets nori (dried laver seaweed); For the Garnish:; sushi ginger (gari) (optional; you can make pickled sushi ginger at home)

Ingredients

(Servings: 4)

2¼ cups uncooked Japanese short-grain white rice (3 rice cooker cups, 540 ml; do not use brown rice; see Notes)

2¼ cups water (540 ml)

1 piece kombu (dried kelp) (5 g; 2 x 2 inches or 5 x 5 cm per piece; optional, for a nice aroma!)

⅓ cup rice vinegar (unseasoned) (you can substitute pre-seasoned bottled sushi vinegar)

3 Tbsp sugar (skip if using bottled sushi vinegar)

1½ tsp Diamond Crystal kosher salt (skip if using bottled sushi vinegar)

seasoned shiitake and kanpyo (see the instructions; you can make it up to 2 days in advance and refrigerate)

1 Tamagoyaki (Japanese Rolled Omelette) (make either Tamagoyaki or sweeter Atsuyaki Tamago; you can make it ahead and refrigerate)

1 handful of mitsuba (Japanese parsley) (or spinach)

1 unagi (freshwater eel) fillet (broiled)

1 Japanese or Persian cucumber

1 package sakura denbu (seasoned cod fish flakes) (1.4 oz, 40 g)

8 dried shiitake mushrooms

1 cup water (for soaking)

0.4 oz dried kanpyo (gourd strips)

1 tsp Diamond Crystal kosher salt (for the kanpyo)

1 Tbsp sugar

1 Tbsp mirin

1 Tbsp soy sauce

¼ cup water (for tezu finger dipping water)

2 tsp rice vinegar (unseasoned) (for tezu)

4 sheets nori (dried laver seaweed)

sushi ginger (gari) (optional; you can make pickled sushi ginger at home)

Futomaki (Maki Sushi / Ehomaki)

Ingredients

For The Sushi Rice

For The Filling

For The Seasoned Shiitake And Kanpyo

For Rolling The Futomaki

For The Garnish

Steps

Nutrition Facts

Comments

Futomaki (Maki Sushi / Ehomaki)

Ingredients

For The Sushi Rice

For The Filling

For The Seasoned Shiitake And Kanpyo

For Rolling The Futomaki

For The Garnish

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts