John Myers
Sushi Futomaki
The perfect sushi futomaki recipe with a picture and simple step-by-step instructions.
- 600 g Rice for sushi
- 1 bottle Mizkan rice vinegar
- 1 bottle Soy sauce dark Shoyu
- 1 Glass Wasabi paste
- 1 Glass Sambal Trassie Paste Hot
- 300 g Pollock fillet fresh
- 1 packet Salt
- 1 packet Sugar white
- 1 packet Nori sheets
- 1 piece Bamboo mat with wooden spoon
- 1 Pc. Household roll of foil
- Sushi rice: Put in a bowl and wash until the water runs clear, about 6 times. Put water in a saucepan and bring to a boil. Bring 1 cup of sushi rice for one person to the boil with about 1-1 / 4 times the amount of water. If we calculate that for 4 people: 600 gr. Rice, then it would be about 5 liters of water. Put the rice in the pot and cook for 2 minutes on the electric stove on level 3.
- Let soak for about 15 minutes over low heat and covered saucepan, level 2, electric stove. Do not remove the lid until the end, otherwise the rice will not cook properly. Then take it off the stove and let it stand for 10 minutes. Sushisu seasoning mix: 25 tablespoons rice vinegar, 20 tablespoons sugar and 4 teaspoons salt that we need for the sushisu seasoning mix.
- In the meantime, heat the Mizkan vinegar with sugar and salt in a saucepan until everything has dissolved. Then take it off the stove and let it cool down. Spread the cooked hot rice on a watered wooden bowl and drizzle with the sushisu mixture over the rice using a wooden spoon and mix. You can also use a baking sheet or a flat glass bowl.
- Use a fan to quickly cool the rice. Prick the rice with the wooden spoon and turn it. Then cover the rice with a clean, damp cloth to prevent the rice from drying out. Then we cut the salmon into strips and put it on a plate. Now we prepare the bamboo mat: Put cling film around the mat, approx. 3 layers.
- Futomaki – thick sushi rolls: Place the bamboo roll on a large cutting board: Place a nori sheet (store in a dry place) with the smooth side facing down on a bamboo mat prepared with cling film. Moisten your hands and spread a thin layer of rice on the nori sheet (vertically), leaving a strip of approx. 1 cm free on the upper edge.
- Now dab on wasabi, for example, as you wish. You can then place 4 to 5 ingredients in the middle. Ingredients such as: pre-cooked shrimp, surimi imitation crab and fresh tuna, as well as avocado, green asparagus or carrots blanched. You can make great sushi rolls here with your imagination. Makisushi (thin sushi rolls)! Only opted for salmon here.
- Now carefully roll up the nori sheet with the help of the bamboo mat. Finally, use a few grains of rice to press the free nori strip onto the roll. Press the filling that protrudes from the side. Before serving, dip the futomaki rolls with a sharp knife (dip them briefly in water – the water should be easily visible on the knife. Then cut into 4 to 5 pieces.
- Well it is a lot of work, only if you have made sushi yourself then you know how it tastes fresh and that is different than from the freezer. Now I wish you a lot of fun copying! The hobby chef sends you lots of love in 1961
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