Vegetable futomaki sushi for beginners Recipe
Homemade futomaki are thicker sushi rolls filled with colorful vegetables that are easy to prepare without any special equipment. In Japan, these rolls often appear in bento, the lunch boxes taken to work or school. They’re a great way to try Japanese flavors in a mild, family‑friendly version.
Prep Time
40 min
Cook Time
20 min
Total Time
60 min
Servings
4
Ingredients
- rice - 300 g
- water - 360 ml
- rice vinegar - 60 ml
- sugar - 20 g
- salt - 3 g
- nori - 5 piece
- cucumber - 0.5 piece
- carrot - 1 piece
- avocado - 1 piece
- cream cheese - 80 g
- sesame seeds - 2 tablespoons
- soy sauce - 60 ml
- wasabi - 5 g
- pickled ginger - 30 g
Main Ingredient:
rice
Preparation
- Rinse the rice thoroughly in cold water 4–5 times, until the water is almost clear, then leave it in a sieve for 15 minutes to drain.
- Transfer the rice to a pot, pour in the measured water, cover with a lid and bring to a boil over medium heat. When it starts bubbling vigorously, reduce the heat to low and cook for 10 minutes without lifting the lid.
- After 10 minutes, turn off the heat and leave the pot covered for another 10 minutes so the rice can finish steaming.
- In a small saucepan, gently heat the rice vinegar with the sugar and salt, stirring until the sugar dissolves, but do not let it boil. Set aside to cool slightly.
- Transfer the hot rice to a wide bowl or shallow dish, drizzle with the vinegar seasoning and gently mix with a wide spatula, spreading out the rice until it looks slightly glossy and is almost at room temperature.
- Cut the cucumber lengthwise, remove the soft core with seeds and slice into long thin strips. Peel the carrot and cut into thin sticks, then drop into boiling water for 1–2 minutes until slightly softened and quickly transfer to cold water.
- Halve the avocado, remove the pit, peel and cut into long strips. Prepare the cream cheese, sesame seeds, soy sauce, wasabi and pickled ginger for serving.
- Place a sheet of nori shiny side down on a bamboo mat or a clean tea towel. Moisten your hands with water, spread a thin layer of rice over the nori, leaving about a 2 cm strip free at the top edge.
- Arrange strips of cucumber, carrot and avocado in a line across the middle of the rice, sprinkle with sesame seeds and add small teaspoonfuls of cream cheese in a few spots.
- Start rolling from the edge closest to you, using the mat or towel to help and pressing fairly firmly to form a tight roll. Lightly moisten the free strip of nori with water at the end so it seals.
- Place the finished roll seam‑side down on a board. Using a very sharp knife moistened with water, cut the roll into 8 pieces with quick, decisive strokes.
- Repeat with the remaining ingredients. Serve the futomaki with soy sauce in small bowls, a little wasabi and pickled ginger.
Storage
In fridge:
1 days
Freezing:
No
Gotowe sushi najlepiej zjeść w dniu przygotowania. Jeśli zostanie, przechowuj w szczelnym pojemniku w lodówce maksymalnie 24 godziny i zjedz na zimno; ryż może stać się twardszy.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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