Ingredients for Futomaki Big Sushi Roll
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How to Make Futomaki Big Sushi Roll
- Prepare your sushi rice: Rinse 2 cups sushi rice until the water runs clear. Combine rice with 2 cups water in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Remove from heat and let stand, covered, for 10 minutes.
- Season the rice: Gently fold in 1/4 cup rice vinegar, 2 tablespoons sugar, and 1 tablespoon salt into the cooked rice. Allow to cool slightly.
- Prepare your fillings: Finely chop 1 cup cooked carrots, 1 cup avocado (sliced), 1/2 cup cucumber (julienned), 1/2 cup cooked shrimp (peeled and deveined), and 1/2 cup imitation crab meat. You can also add other ingredients like cooked shiitake mushrooms, pickled ginger, or your favourite veggies!
- Assemble the roll: Lay a sheet of nori (approx 8x8 inches) shiny-side down on a bamboo sushi rolling mat. Spread a thin and even layer of sushi rice over the nori, leaving about 1 inch of space at the top edge.
- Add the fillings: Place your prepared fillings in a line across the center of the rice.
- Roll the sushi: Using the bamboo mat, tightly roll the nori around the fillings, tucking in the sides as you go.
- Secure the roll: Moisten the top edge of the nori with a little water to seal the roll.
- Slice and serve: Using a sharp knife dipped in water, slice the roll into 8-10 equal pieces. Serve immediately with soy sauce, wasabi, and pickled ginger.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
1g
Fat
1g
Carbs
3g
