Sushi rolls Futomaki 太巻き寿司
User Reviews
4.1
33 reviews
Good
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
-
Servings
3 sushi
-
Calories
364 kcal
-
Course
Main Course
-
Cuisine
Japanese
Sushi rolls Futomaki 太巻き寿司
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Create your own traditional Japanese futomaki sushi rolls packed full of colorful and delicious ingredients.
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Ingredients
- 3 seaweed nori sheets
- 4.5 cups of sushi rice *1
- 1 rolled egg tamagoyaki *2
- 1/2 carrot
- 1/2 cucumber
- 1/3 packet Kanpyo
- 1 cup dried shiitake mushrooms
- 2 tbs sugar
- 2 tbs sake
- 2 tbs soy sauce
Instructions
- Prepare the sushi rice by folowing the recipe link.
- Soak the mushrooms in a bowl with 1 cup of water. Soak Kanpyo in a separate bow with 1 cups of water.
- While the mushrooms are soaking, prepare the carrot, egg, and cucumber.
- Cut the carrot and cucumber into long sticks and set aside.
- Prepare the tamagoyaki by following the steps in the recipe link then cut into long sticks.
- Squeeze out the excess water from the mushrooms into a bowl (save the water) and slice them thinly.
- Squeeze out the excess water out of the Kanpyo and cut them in same length of nori sheets.
- Put 100ml of the water that the mushroom soaked in and 2 tbs of sugar, 2 tbs sake, and 2 tbs of soy sauce into a saucepan.
- Put the sliced mushrooms, Kanpyo and carrots into the sauce pan and bring it to boil then reduce the heat to low and allow it to simmer until the most of the liquid has reduced and the carrots are soft.
- Remove from heat and allow to cool down before putting into the sushi roll.
- Lay a seaweed sheet onto a sushi mat and place 1.5 cup rice on top and spread it out about 5mm thick leaving 3cm(1.2 inch) gap at the one edge of nori sheet.
- Lay out the fillings in the centre of the sushi rice. Do not layer them on top of each other fillings, rather line them up. *3
- Place a little water on to the larger edge of the seaweed then roll the other side towards it and press down on the fillings as you roll then squeeze tightly.
- Repeat for the remaining amount of rice and fillings.
- Cut the sushi roll into smaller sizes and serve with Sushi ginger and Wasabi if you have. *4
Notes
- *1 How to make Perfect sushi rice, check here.
- *2 How to make Tamagoyaki, check here.
- *3 detailed tips in the above post.
- *4 Sushi ginger is available from Japanese grocery stores or make your own. Check the recipe here .
- *5 Prep time/Cook time does not include cooking the rice as everyone's rice cookers vary on time.
- *6 Nutritional fact are per sushi roll. One sushi roll is 364 cal. Half a sushi roll which is the size you get normally from take away outlets is 182 cal with the ingredients I used.
Nutrition Information
Show Details
Calories
364kcal
(18%)
Carbohydrates
73g
(24%)
Protein
9g
(18%)
Fat
2g
(3%)
Saturated Fat
0g
(0%)
Cholesterol
54mg
(18%)
Sodium
719mg
(30%)
Potassium
315mg
(9%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
1815IU
(36%)
Vitamin C
2.6mg
(3%)
Calcium
28mg
(3%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 3sushi
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Calories | 364kcal | 18% |
| Carbohydrates | 73g | 24% |
| Protein | 9g | 18% |
| Fat | 2g | 3% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 54mg | 18% |
| Sodium | 719mg | 30% |
| Potassium | 315mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 1815IU | 36% |
| Vitamin C | 2.6mg | 3% |
| Calcium | 28mg | 3% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.1
33 reviews
Good
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