Giant Japanese Futomaki Sushi Roll

Ingredients

• 2 cup Sushi Rice (short-grain Japanese rice, rinsed until water runs clear)
• 4 tablespoon Rice Vinegar (seasoned with sugar and salt)
• 2 tablespoon Sugar (for sushi rice seasoning)
• 1 teaspoon Salt
• 2 sheet Nori Sheets (full-size 22cm sheets)
• 0.5 piece Cucumber (julienned, seeds removed)
• 1 piece Carrot (julienned)
• 1 piece Avocado (sliced)
• 6 stick Imitation Crab Sticks (shredded)
• 1 roll Tamagoyaki (Japanese Omelette) (cut into strips)
• 4 strip Pickled Radish (Takuan) (julienned)
• 1 tablespoon Sesame Seeds (toasted)

Instructions

1. Rinse and Cook Sushi Rice

   Place 2 cups of sushi rice in a bowl, rinse under cold water until water runs clear. Drain and transfer to rice cooker with 2½ cups water. Cook until tender.

   Time: PT25M

2. Season Sushi Rice

   In a small saucepan, combine 4 tbsp rice vinegar, 2 tbsp sugar, and 1 tsp salt. Heat gently until sugar dissolves. Transfer cooked rice to a large bowl and gently fold in the vinegar mixture while fanning the rice to cool.

   Time: PT10M

   Temperature: low heat

3. Prepare Fillings

   Julienne the cucumber, carrot, and pickled radish. Slice the avocado, shred the crab sticks, and cut the tamagoyaki into strips. Arrange each filling in separate piles.

   Time: PT15M

4. Assemble Giant Futomaki

   Place a nori sheet shiny side down on the bamboo mat. Wet your hands and spread a thin layer of rice over three‑quarters of the sheet, leaving the top edge dry. Lay the prepared fillings horizontally across the rice. Using the mat, roll tightly from the bottom edge, applying gentle pressure. Seal the roll with a dab of water on the exposed nori.

   Time: PT10M

5. Slice and Serve

   Using a sharp, wet knife, cut the roll into 12 equal pieces. Sprinkle toasted sesame seeds on top. Serve with soy sauce, pickled ginger, and wasabi.

   Time: PT5M

Nutrition Facts

Calories

200

Protein

5 g

Carbohydrates

30 g

Fat

5 g

Fiber

2 g