This is something I love making as a regular staple. It’s fancy enough to serve when you’re having people over, bringing to a potluck, or celebrating a special occasion! But honestly, it’s not that hard to make, it’s high protein, and you won’t feel too guilty about it! I bet everyone will love it. (One of my friends is allergic to fish – she would cry seeing me make this 😢)
I used a different type of seaweed called Gamtae (감태) because I personally love it, however my friend Lee actually prefers it with regular nori — so no pressure to hunt down Gamtae at all. I only used perilla leaves in the photo below, but if you add seasoned cucumber and carrot rapée (당근 라페) it will be even more flavourful. At the end of the day it’s up to you, so mix and match with whatever you like!
I normally dip this in sashimi soy sauce with lots of wasabi (because I love wasabi)… but I also wrote the wasabi mayo recipe below — check the tips! You can pair it on the side or spread it into the roll. Some people find it a really nice combination, so I recommend giving it a try too!
No joke, I could eat this every single day 😩
Futomaki Roll (A thick Japanese Sushi Roll!)
Difficulty: Medium2
servings40
minutes15
minutes591
kcal52
g35
g27
gNo joke, I could eat this every single day 😩
Ingredients
Nori seaweed 3 piece (1.5 piece per serve)
Rice
Cooked Rice 150 gram
Vinegar 5 gram
Stevia 5 gramTuna
5% salt water
Sashimi Tuna 240 gram
Msg Salt 1 pinch
Sesame Oil 5 gram
5g of soy sauce (optional)Salmon
Sashimi Salmon 100 gram
10g saltEgg roll
Eggs 3 medium
A Pinch of salt
Mirin 10 gram
Soy Sauce 10 gram
A dash of milk (optional)
Olive Oil 5 gram (Spray)Vegetable (optional)
Grated Carrot/ Carrot rappe 80 gram
Cucumbers 80 gram + salt 5g
Directions
- Preparation
- PREPARE THE SALMON SASHIMI:
Salt salmon sashimi and leave it at room temperature for 30 mins. After 30 minutes, rinse with ice-cold water and dry with a paper towel. Keep it in the fridge for 4–24 hours. - PREPARE THE TUNA SASHIMI
For the tuna sashimi, make 5% salt water (room temperature) and soak it for 3 minutes. Rinse with ice-cold water and dry with a paper towel. Keep it in the fridge for 4–24 hours. - PREPARE THE RICE:
Cook white rice. Season by mixing white vinegar, stevia and a pinch of msg salt.
(Covering it with a damp cloth helps the rice retain moisture until use!) - HOW TO MAKE EGG ROLLS:
1. Blend eggs, salt, soy sauce, and mirin until smooth for a soft, even texture.
2. Heat a non-stick pan over medium-low heat. Spray the olive oil and spread it evenly.
3. Pour 1/3 of the egg mixture into the pan.
4. Let it cook gently until mostly set, then roll it up.
5. Push the roll to one side of the pan and add the next 1/3 of the mixture, let it set slightly, then roll again.
6. Repeat one more time with the final third to create one thick, layered roll.
7. Transfer to a bamboo mat or clean towel.
8. Gently shape into a neat log while still warm.
9. Let it cool completely before slicing for Futomaki. - PREPARE THE VEGETABLES (OPTIONAL)
Grate the carrot and cucumber. (We used pre-made carrot salad!) Season the grated cucumber with a pinch of salt and set it aside for 5 minutes. Once it releases water, squeeze out the excess before using. - Cooking
- Cut the salmon and tuna into strip. Season the tuna with the 5g of sesame oil, 5g of soy sauce(optional), and a pinch of MSG salt. The salmon doesn’t need to be seasoned at this stage.
- To roll the futomaki, cut used 1 and a half sheets of nori. Start by spreading rice, sashimi, egg, cucumber, and carrots. Then carefully rolled it tight.
- Coat with a bit of sesame oil, and serve.
Recipe Video
Notes
- I recommend changing the paper towel one or two more times for the tuna, as it helps get rid of any subtle unpleasant odour. You can do the same for the salmon too, though it’s not as necessary.
- I used carrot salad (carrot rapée) I made, but grated carrot works just fine too!
- Make sure to squeeze the water out of the cucumber before use, otherwise it will get watery!
- If you’re finding it hard to keep the roll tight, wrap it in cling wrap and leave it at room temperature for 5–10 minutes, then cut it with the wrap still on. It makes slicing much easier!
- WASABI MAYO : Wasabi 1 tsp, mayonnaise (I used light) 2 tsp, sweetener/sugar 0.5 tsp — spread it in the roll or serve separately as a dipping sauce!