Futomaki giant rolls

Futomaki, meaning “thick rolled” or “fat rolls” in Japanese, are oversized sushi rolls filled with a colorful array of ingredients. These giant rolls are a feast for both the eyes and the palate, perfect for special occasions, picnics, or as a satisfying meal.

This Futomaki recipe achieves a Nutri-Score B rating, indicating it’s a well-balanced dish. The combination of vegetables, eggs, and rice provides a good mix of nutrients. The use of shiitake mushrooms adds beneficial compounds and fiber. While the recipe contains some sugar and soy sauce, these are used in moderation. The vegetarian nature of this dish contributes to its positive nutritional profile, making it a healthy choice when consumed as part of a balanced diet.

Ingredients

For the mushrooms and carrots

• dried shiitake mushrooms 4, rehydrated and very thinly sliced
• dried shiitake mushroom stock 120ml/3¾fl oz
• carrots 2, peeled and grated on large side of cheese grater
• light soy sauce 1 tbsp
• sugar 1 tsp

For the dashi-maki tamago (Japanese omelette)

• large free-range eggs 2
• dried shiitake mushroom stock 2¾ tbsp
• light soy sauce ¼ tsp
• sea salt pinch
• caster sugar ½ tsp
• vegetable oil 1 tbsp, for frying

To assemble

• cucumber 2 sticks
• nori 2 sheets
• cooked sushi rice 320g/11½oz

Method

1. Prepare the mushrooms and carrots

In a saucepan, combine the rehydrated and thinly sliced shiitake mushrooms, mushroom stock, grated carrots, light soy sauce, and sugar.

Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes until the vegetables are soft and tender.

Remove the pan from the heat and allow the mixture to cool completely. If there’s any excess liquid, drain it off. Set this mixture aside for later use.

2. Create the dashi-maki tamago (Japanese omelette)

In a mixing bowl, beat the eggs thoroughly. Add the dried shiitake mushroom stock, light soy sauce, sea salt, and caster sugar. Mix well to combine all ingredients.

For a smoother texture, sieve the egg mixture into another bowl.

Heat the vegetable oil in a square frying pan until very hot. If the pan becomes too greasy, carefully wipe it with a kitchen towel.

Pour a quarter of the egg mixture into the pan. As it starts to solidify, fold it in half, and then in half again, creating a small, thick rectangle at the end of the pan.

Add another quarter of the egg mixture and repeat the process. Continue until all the egg mixture is used, creating a firm block of omelette approximately 11–13×4–5cm/4¼–5×1½–1¾in.

Allow the omelette to cool, then cut it into four long pieces. Set these aside for assembly.

3. Prepare the cucumber

Trim the ends of the cucumber and cut it to match the length of the nori sheets (about 20cm/8in).

Slice the cucumber lengthwise into four pieces and carefully remove the seeds with a spoon or knife.

Cut each piece lengthwise again, resulting in eight cucumber sticks. You’ll need two sticks for this recipe. The remaining sticks can be wrapped and stored in the refrigerator for 1-2 days for use in other sushi recipes.

4. Assemble and roll the futomaki

Place a sheet of nori shiny-side down on a sushi mat, with the sheet’s lines running horizontally across the mat.

Wet your fingers in water and shake off any excess. This prevents the rice from sticking to your hands.

Spread about 160g/5¾oz of sushi rice evenly over the nori sheet, leaving a 3–4cm/1¼–1½in strip uncovered at the top edge. Ensure the rice layer is thin and not pressed too firmly.

Arrange one cucumber stick, two omelette pieces, and half of the mushroom-carrot mixture side by side in the centre of the rice, along the length of the nori.

To roll, hold the fillings in place with your fingers and use the mat to start rolling from the bottom edge towards the top. Roll quickly and tightly to ensure the ingredients stay in place.

Open the mat and you should see the uncovered strip of nori. Complete the roll using your hands if needed.

Repeat the process to create a second futomaki roll.

5. Serve the futomaki

You can serve the futomaki whole for a dramatic presentation, or use a sharp, wet knife to slice it into pieces. Clean the knife after each cut to ensure clean, precise slices.

These colourful and flavourful futomaki rolls are now ready to be enjoyed as a satisfying meal or shared as part of a sushi platter.

Suggested Wine Pairing

Majestic: Villa Maria Private Bin Marlborough Sauvignon Blanc

This crisp New Zealand Sauvignon Blanc offers zesty citrus and tropical fruit notes that complement the fresh flavours of the futomaki. Its bright acidity cuts through the richness of the egg and balances the umami from the mushrooms, while the herbaceous undertones enhance the cucumber’s freshness.

Tesco: Finest Premier Cru Chablis

A classic Chablis with its mineral-driven profile and subtle citrus notes pairs beautifully with the delicate flavours of the futomaki. The wine’s crisp acidity complements the vinegared rice, while its clean finish refreshes the palate between bites of this complex sushi roll.

Sainsbury’s: Taste the Difference Albariño

This Spanish white wine offers a perfect match for futomaki with its aromatic profile and crisp acidity. The wine’s peach and citrus notes enhance the sweetness of the carrots and complement the umami flavours of the shiitake mushrooms, while its mineral finish pairs well with the nori wrapper.

What can you serve with this

Miso soup: A small bowl of warm miso soup provides a comforting contrast to the cool futomaki and cleanses the palate between bites.

Pickled ginger (gari): This palate cleanser is essential for refreshing the taste buds between different sushi pieces.

Wasabi: A small dab of wasabi adds a spicy kick that complements the mild flavours of the futomaki.

Soy sauce: A dish of high-quality soy sauce for dipping enhances the umami flavours of the roll.

Green tea: A cup of hot or iced green tea pairs perfectly with sushi, helping to cleanse the palate and aid digestion.

Edamame: These steamed soybeans make for a healthy and addictive appetizer that complements the main dish.

Seaweed salad: A small portion of wakame salad adds a refreshing and nutritious side to your futomaki meal.

Tempura vegetables: Light and crispy tempura vegetables provide a textural contrast to the soft futomaki rolls.

Nutri-score Health Check

This Futomaki recipe achieves a Nutri-Score of B, indicating it is a well-balanced and relatively healthy dish. Here’s a breakdown of the factors contributing to this score:

Positive factors:

High vegetable content: The recipe includes carrots, cucumber, and shiitake mushrooms, providing fibre, vitamins, and minerals.

Protein from eggs: The dashi-maki tamago adds a good source of protein.

Whole grains: Sushi rice, while not as nutrient-dense as brown rice, still provides some fibre and nutrients.

Negative factors:

Added sugars: The recipe includes small amounts of sugar in both the vegetable mixture and the omelette.

Sodium content: The use of soy sauce contributes to the sodium levels, which should be consumed in moderation.

It’s important to note that this score has been automatically calculated from the ingredients in the recipe and is only a guide. The overall healthiness of a meal depends on portion sizes and how it fits into a balanced diet. Futomaki can be part of a healthy meal plan when consumed in moderation and paired with other nutritious foods.

Recipe FAQ

• Can I use fresh shiitake mushrooms instead of dried? Yes, you can use fresh shiitake mushrooms. However, dried mushrooms have a more intense flavor. If using fresh, you may need to adjust the cooking time and liquid amount.
• What can I substitute for nori sheets? While nori is traditional, you can use soy paper or thin omelette sheets as alternatives. However, this will change the flavour profile of the futomaki.
• Can I make futomaki ahead of time? Futomaki is best eaten fresh, but you can prepare it a few hours in advance. Wrap it tightly in plastic wrap and refrigerate to keep it fresh.
• Is it possible to make this recipe gluten-free? Yes, simply replace the soy sauce with a gluten-free tamari or coconut aminos to make this recipe gluten-free.
• Can I add raw fish to my futomaki? While this recipe is vegetarian, you can add sashimi-grade fish if desired. However, ensure you’re using high-quality, fresh fish suitable for raw consumption.

Storing FAQ

• How long can I store futomaki in the refrigerator? Futomaki is best consumed within 24 hours of preparation. Store it wrapped tightly in plastic wrap in the refrigerator.
• Can I freeze futomaki? It’s not recommended to freeze futomaki as the texture of the rice and vegetables will change upon thawing, affecting the overall quality of the roll.
• How should I store leftover ingredients? Store any unused sushi rice in an airtight container in the refrigerator for up to 3 days. Leftover vegetables should be stored separately and used within 2 days.

Reheating FAQ

• Can futomaki be reheated? Futomaki is typically served cold or at room temperature. Reheating is not recommended as it can affect the texture and flavour of the roll.
• How do I bring refrigerated futomaki to room temperature? Remove the futomaki from the refrigerator about 15-20 minutes before serving to allow it to come to room temperature. This will enhance its flavor and texture.
• Can I use leftover futomaki ingredients in other dishes? Leftover vegetables and egg can be used in stir-fries, salads, or as toppings for rice bowls.