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Futomaki (Maki Sushi / Ehomaki)

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)

Prep Time

Cook Time

45m

Total Time

2h 45m

This recipe for Futomaki (Maki Sushi / Ehomaki) features a combination of seasoned shiitake, kanpyo, tamagoyaki, mitsuba, unagi, cucumber, and sakura denbu, all wrapped up in sushi rice and nori. With simple instructions for making this traditional Japanese dish at home, it's perfect for sushi lovers.

Ehomaki

Makizushi

Sushi Roll

justonecookbook.com

Recipe Options

Ingredients

Servings: 4

Scale:

Scale

0.25

0.5

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)

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

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, 6 is assumed for the total recipe.

Nutrition Facts