Futomaki Sushi Rolls

Ingredients

• 4 sheets of nori seaweed 4 sheets of nori seaweed
• 2 cups (400g) sushi rice 2 cups (400g) sushi rice
• 1/2 cup (120ml) rice vinegar 1/2 cup (120ml) rice vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon salt 1 teaspoon salt
• 4 ounces (120g) fresh sashimi-grade tuna, thinly sliced 4 ounces (120g) fresh sashimi-grade tuna, thinly sliced
• 4 ounces (120g) cooked shrimp, peeled and deveined 4 ounces (120g) cooked shrimp, peeled and deveined
• 1 avocado, thinly sliced 1 avocado, thinly sliced
• 1 cucumber, julienned 1 cucumber, julienned
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• Wasabi and pickled ginger, for serving Wasabi and pickled ginger, for serving

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 4g (0.7g saturated)
• Carbohydrates: 62g (3g sugars)
• Protein: 8g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions.
2. 2.
   In a small saucepan, heat the rice vinegar, sugar, and salt over low heat until the sugar and salt dissolve. Remove from heat and let it cool.
3. 3.
   Transfer the cooked rice to a large bowl and pour the vinegar mixture over it. Gently fold the rice with a wooden spatula to evenly distribute the vinegar. Let the rice cool to room temperature.
4. 4.
   Place a bamboo sushi mat on a clean surface and put a sheet of nori seaweed on top.
5. 5.
   Wet your hands with water to prevent sticking and evenly spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top.
6. 6.
   Arrange the fillings (tuna, shrimp, avocado, and cucumber) in a line across the center of the rice.
7. 7.
   Using the bamboo mat, tightly roll the sushi from the bottom, applying gentle pressure to ensure a firm roll.
8. 8.
   Wet a sharp knife and slice the roll into 1-inch thick pieces.
9. 9.
   Repeat the process with the remaining ingredients.
10. 10.
    Serve the futomaki sushi rolls with soy sauce, wasabi, and pickled ginger.

Treat your ingredients with care...

• Nori seaweed — Make sure to use fresh nori sheets to ensure a crisp texture. Store them in a cool, dry place to maintain their quality.
• Sushi rice — Rinse the rice thoroughly to remove excess starch before cooking. Use a wooden spatula to gently fold the vinegar mixture into the rice to avoid crushing the grains.
• Tuna — Choose sashimi-grade tuna for the best flavor and texture. Slice it thinly against the grain for a tender bite.
• Shrimp — If using cooked shrimp, make sure they are properly peeled and deveined. For added flavor, marinate the shrimp in a soy sauce and ginger mixture before using.
• Avocado — Select ripe avocados that are slightly soft to the touch. Slice them thinly to ensure even distribution in the sushi rolls.

Tips & Tricks

• Wet your hands with water when handling sushi rice to prevent it from sticking.
• Use a sharp knife to slice the sushi rolls for clean and neat cuts.
• Experiment with different fillings such as crab meat, tempura shrimp, or pickled vegetables to customize the rolls to your liking.
• Serve the sushi rolls with a side of miso soup and a green salad for a complete Japanese meal.
• If you're new to sushi rolling, practice with smaller rolls before attempting futomaki to perfect your technique.

Serving advice

Arrange the futomaki sushi rolls on a platter and garnish with sesame seeds and thinly sliced scallions for an attractive presentation. Serve with soy sauce, wasabi, and pickled ginger on the side.

Presentation advice

To enhance the visual appeal, arrange the sushi rolls in a spiral pattern on a rectangular serving dish. Place a small dish in the center for the soy sauce and garnish the plate with edible flowers or microgreens for an elegant touch.