Thick roll sushi
futo maki zushi
Because of their colorful assortment of fillings, futo maki are also known as date maki or “dandy rolls.” The rolling technique is similar to thin rolls, but these larger rolls use a whole nori sheet instead of half of one. Experiment with different combinations of fillings to create colorful patterns, but prepare all the fillings before you start assembling the rolls. Ideally, eat them as soon as you can.
MAKES 24 pieces | PREPARATION TIME 45 minutes, plus sushi rice and ingredient preparation
INGREDIENTS
For the vinegared water
1–2 tbsp rice vinegar | 1 cup water
For the sushi rolls
3 sheets nori seaweed | 1 quantity sushi rice | 1 carrot, cut into pencil-thick strips and steamed | 1oz (30g) green beans, trimmed and lightly steamed | 1oz (30g) seasoned shiitake mushrooms | 1oz (30g) prepared kampyo | 1 rolled Japanese omelet, cut into 1⁄2in (1cm) strips
METHOD
1 Mix the ingredients for the vinegared water in a small bowl and set aside. Lay a bamboo rolling mat on your work surface and place a sheet of nori shiny-side down on it. Dip your hands in the vinegared water, then form two handfuls of rice, each about 31⁄2oz (100g) in weight, into log shapes and place at the center of the nori.
2 Spread the rice evenly across the whole width of the nori, leaving a 13⁄4in (4cm) margin on the edge of the nori farthest from you.
3 Lay one-third of the carrot strips in the center of the rice with one-third of the green beans and one-third of the shiitake mushrooms on either side. Arrange one-third of the kampyo next to the green beans and one-third of the omelet strips alongside the shiitake mushrooms.
4 Place your thumbs under the rolling mat and lift the near edge of the mat with your thumbs and index fingers. Hold the fillings in place with the rest of your fingers.
5 Holding a small flap at the top of the mat, bring the near side of the roll over so that it covers the fillings.
6 Bring the rolling mat down to meet the strip of nori and gently squeeze along the length of the roll to tuck in the near edge of the nori.
7 Lift the front edge of the mat slightly with one hand and use the other to gently push the roll forward so that the strip of nori not covered by rice seals the roll.
8 Pull back the mat and neaten the ends of the roll. Set aside in a cool place, but not the refrigerator, while you prepare 2 more rolls. Use a knife moistened with vinegared water to cut the roll in half. Cut each half into 4 slices. When you get more confident, you can place the 2 halves alongside each other and cut them together.
Other recipes
Try substituting any of the fillings with these other options: 2oz (60g) skinless fish fillet, such as salmon, tuna, or red snapper, cut into pencil-thick strips; 2oz (60g) crabmeat or lobster meat; 1oz (30g) spinach or avocado; or 3 seasoned tofu pouches, cut into 1⁄2in (1cm) strips.
Thick roll sushi