Pakistani Fusion Stuffed Rolls

Ingredients

While the original Futomaki is typically made with Japanese ingredients such as sushi rice, nori seaweed, and seafood, this Pakistani adaptation incorporates traditional Pakistani flavors and ingredients. The fusion version includes aromatic spices like cumin, coriander, and turmeric, along with the addition of chicken for a meaty twist. The rolls are also spiced up with green chilies and tangy tamarind chutney, giving them a distinct Pakistani flavor profile. We alse have the original recipe for Futomaki, so you can check it out.

• 2 cups (400g) Basmati rice 2 cups (400g) Basmati rice
• 4 cups (950ml) water 4 cups (950ml) water
• 1 teaspoon salt 1 teaspoon salt
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1 cup (150g) cooked chicken, shredded 1 cup (150g) cooked chicken, shredded
• 1 carrot, julienned 1 carrot, julienned
• 1 cucumber, julienned 1 cucumber, julienned
• 1 bell pepper, julienned 1 bell pepper, julienned
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 2 tablespoons tamarind chutney 2 tablespoons tamarind chutney
• Salt to taste Salt to taste
• 4 sheets of nori seaweed 4 sheets of nori seaweed

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 55g, 3g
• Protein: 12g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the Basmati rice under cold water until the water runs clear. In a large pot, bring the water to a boil and add the rice along with salt. Cook until the rice is tender, then drain and set aside to cool.
2. 2.
   In a pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
3. 3.
   Add the cumin powder, coriander powder, turmeric powder, and red chili powder to the pan. Stir well to combine the spices with the onions and garlic.
4. 4.
   Add the shredded chicken to the pan and mix it with the spices. Cook for a few minutes until the chicken is heated through.
5. 5.
   In a large mixing bowl, combine the cooked rice, spiced chicken, julienned carrot, cucumber, bell pepper, green chilies, and tamarind chutney. Mix well to ensure all the ingredients are evenly distributed.
6. 6.
   Lay a sheet of nori seaweed on a clean surface. Spread a thin layer of the rice mixture evenly over the nori, leaving a small border at the edges.
7. 7.
   Roll the nori tightly, using a bamboo sushi mat or your hands to help shape it. Repeat the process with the remaining nori sheets and rice mixture.
8. 8.
   Once all the rolls are prepared, slice them into bite-sized pieces using a sharp knife.
9. 9.
   Serve the Pakistani Fusion Stuffed Rolls as a snack or appetizer, accompanied by extra tamarind chutney for dipping.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve fluffy grains.
• Nori seaweed — Handle the nori sheets gently to prevent tearing. Keep them covered with a damp cloth to maintain their freshness.
• Tamarind chutney — Adjust the amount of tamarind chutney according to your taste preference for sweetness and tanginess.

Tips & Tricks

• To make the rolls more visually appealing, add a sprinkle of sesame seeds on top before slicing.
• If you prefer a vegetarian version, substitute the chicken with tofu or paneer.
• Serve the rolls with a side of mint chutney for an extra burst of freshness.
• Experiment with different vegetables and fillings to create your own unique fusion rolls.
• Make sure to slice the rolls just before serving to maintain their shape and presentation.

Serving advice

Arrange the sliced Pakistani Fusion Stuffed Rolls on a platter and garnish with fresh cilantro leaves. Serve them alongside a bowl of tamarind chutney for dipping.

Presentation advice

To enhance the presentation, arrange the rolls in a spiral pattern on a rectangular serving dish. Place a small bowl of tamarind chutney in the center for easy access.