Futomaki

Ingredients

• Sushi Rice1/2 cup (90 g)
• Rice Vinegar3 tablespoon (45 g)
• Granulated Sugar1/2 teaspoon (3 g)
• Kamaboko2 piece (36 g)
• Tamagoyaki1/8 roll (50 g)
• Shiitake Mushroom1 count (6 g)
• Spinach2 leaf (20 g)
• Carrot1/4 medium (15 g)
• Nori Seaweed1/2 tablespoon (3 g)
• Cucumber2 slice (20 g)

Instructions

1. 1

   Step 1

   Wash the rice until the water runs clear.

2. 2

   Step 2

   Place the same amount of rice as water in a pot over high heat and cover.

3. 3

   Step 3

   Once boiling, lower the heat to the minimum and let it cook for 10 minutes. Turn off and let stand for 15 minutes covered.

4. 4

   Step 4

   Meanwhile, make the sushi-zu. Mix the rice vinegar, sugar and salt. Stir until completely mixed.

5. 5

   Step 5

   Pour the rice in a tray and add the sushi-zu. Stir with a spatula carefully and fan to cool it without breaking the grains.

6. 6

   Step 6

   Place the spinach in boiling water for 30 seconds. Remove, drain and set aside.

7. 7

   Step 7

   Place the rice on the seaweed and leave about 2 fingers of seaweed without rice. Add the remaining ingredients and roll up.

8. 8

   Step 8

   Cut into 12 pieces and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Futomaki can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.