Today we’re tackling futomaki. Futomaki is a large sushi roll, typically filled with vegetables and/or cooked fish. I thought this was a good place to start for those of us who don’t have refrigerated work spaces for handling raw fish. After all, let’s be honest. This is all about fun. Not tummy troubles.
| Servings |
| 6 rolls |
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Today we’re tackling futomaki. Futomaki is a large sushi roll, typically filled with vegetables and/or cooked fish. I thought this was a good place to start for those of us who don’t have refrigerated work spaces for handling raw fish. After all, let’s be honest. This is all about fun. Not tummy troubles.
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Ingredients
Neta (fillings)
- 1/2 avocado
- 1/2 cucumber
- 1/3 yellow bell pepper
- 1/3 orange bell pepper
- 1/3 red pepper
- 8.5 oz Makizushi no moto
- 6 asparagus , steamed
Other stuff
- 1 batch sushi rice (prepared)
- nori
- soy sauce
- wasabi
- pickled ginger
Servings: rolls
Units:
Instructions
- First, cut up all your veggies into long sticks, or batons. Refrigerate until needed. Then prepare the rice.
- Next, lay out a piece of nori. Top with rice. Moisten hands and press the rice down into an even layer, leaving one end clear (for about an inch). Place veggies a couple of inches from the other end. Use your artistic sensibilities to pick lovely color and flavor combinations.
- Use the mat to firmly press the ingredients together and roll up the sushi tightly. Use two hands.
- By keeping lots of pressure, you’ll end up with a nice tight roll that is easy to slice and won’t fall apart. Practice makes all the difference. you can fold the mat behind the roll as you go.
- Serve with wasabi, pickled ginger and soy sauce.
Recipe Notes
Materials needed:
chopsticks
bamboo rolling mat(s)
cutting board
sharp knife
bowls or water to keep hands moist