Photograph of the finished Futomaki

Japan · Sushi cuộn to Futomaki

Futomaki

50 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice Rice 14.1 oz
  • Photograph of Rice vinegar Rice vinegar ¼ cup
  • Photograph of Sugar Sugar 1.1 oz
  • Photograph of Salt Salt 0.3 oz
  • Photograph of Nori seaweed Nori seaweed 0.4 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Cucumber Cucumber 3.5 oz
  • Photograph of Carrot Carrot 4.2 oz
  • Photograph of Prawns Prawns 5.6 oz
  • Photograph of Salmon fillet Salmon fillet 7.1 oz
  • Photograph of Soy sauce Soy sauce ¼ cup

Method

  1. 1 Cook the rice, then mix in vinegar, sugar, and salt, and let it cool until it's warm to the touch.
  2. 2 Make a thick omelet and cut it into long strips, boil the carrots for 4 minutes and cut them into sticks.
  3. 3 Place the seaweed sheet on the bamboo mat, spread the rice evenly, leaving a 2 cm gap at the top edge.
  4. 4 Arrange the eggs, cucumber, carrots, shrimp, and salmon in a horizontal row in the middle of the rice.
  5. 5 Roll the curtain tightly from the bottom up, then press it down for 1 minute to shape it.
  6. 6 Using a knife dipped in water, cut the roll into 8 evenly thick slices.
Start cooking