Futomaki (Fat sushi roll) Recipe
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Ingredients
- Sushi rice
- Sushi nori
- Rice vinegar
- Water
- Pickled gobo (burdock)
- Pickled daikon (mooli)
- Cucumber
- Surimi (crab stick)
How to make Futomaki (Fat sushi roll)
Thick maki uses 2-4 ingredients. This recipe is used to make those seen in the photo. Other suggestions for fillings include those for thin maki (cucumber, gobo, daikon, asparagus) as well as eel.
A bamboo rolling mat isn't needed, but it will help.
Prepare a small finger bowl containing water and a few drops of vinegar. Dip your fingers in this to stop the rice sticking to them.
Position the sheet of nori on the rolling mat, shiny side down.
Using a wooden paddle, spread the rice out on the nori very thinly, leaving a gap of an inch or so at the side furthest from you.
Cut the ingredients into long thin strips, and position them on the rice about 2 inches away from the side closest to you.
Roll the nori up away from you. When finished, position the roll with the end facing down, and leave it to rest for a few minutes.
Using a very sharp knife, cut the maki into pieces about 1/2 inch thick. Wipe the knife between each cut, otherwise it will stick to the nori.
If you're feeling particularly "iron chef", you could prepare this dish inside a sliced cucumber...
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