Futomaki (Fat Sushi Roll)

Futomaki (Fat Sushi Roll)

Beautifully wrapped up tasty and colorful ingredients.

Cooking time
30 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)


1 tsp

3 to 4 (about 60 g or 2.1 oz.)


a dash

1 tsp

1 sheet

as needed

as desired

(A)Sushi Vinegar

20 ml or 0.7 fl. oz. (1 Tbsp + 1 tsp)

2 tsp

1 g or 0.04 oz. (1/5 tsp)

  • vinegared water:1 tsp of vinegar added to 200 ml or 6.7 fl. oz. of water.


  1. Break apart the cooked rice with a rice paddle or a wooden spoon, pour on the well-mixed ingredients from (A) in a circular motion and quickly mix in. Spread out the vinegared rice in a tray and allow to cool quickly.
  2. Prepare the toppings. Cut the avocado into 1 cm (0.4 in.) cubed log-style wedges, and coat evenly with the lemon juice. Stretch out the curled shrimps with your fingers.
  3. Beat the egg, add in the salt and mix well. Place the vegetable oil into a fry pan over medium heat, pour in the beaten egg and lightly stir with chopsticks or a fork to prepare a scrambled egg.
  4. Prepare the fat sushi roll. On top of a bamboo mat, place the yakinori seaweed horizontally lengthwise. Make sure to place the yakinori with the smooth side facing downwards.
  5. Spread the vinegared rice from (1) onto the yakinori with hands pre-dipped in vinegared water, leaving about 2 cm (0.8 in.) open on the far edge (away from you) and 1 cm (0.4 in.) open on the near edge (close to you).
  6. Place the ingredients from steps (2) and (3) in the center of the width of the yakinori, slightly closer to the nearest edge rather that the middle of the spread vinegared sushi rice.
  7. While holding in the ingredients in place, lift the bamboo mat with the yakinori and start rolling from the nearest edge in one motion until the closest edge of the vinegared rice and the furthest edge of the vinegared rice meet.
  8. Apply gentle pressure with both hands to settle the ingredients.
  9. While pressing down on the edge of the rolled portion with your hands, gently pull forward the bamboo and roll up completely.
  10. While pulling the bamboo mat upwards and forward (away from yourself), roll the fat sushi to make a full wrap.
  11. Lastly, shape the roll into a perfect cylindrical shape by gentle pressing on the bamboo mat, then allow to rest for the ingredients to settle.
  12. Lightly wet a knife with vinegared water, first cut the roll into half horizontally, and then cut each half into 4 or 5 rounds. Place on a plate and enjoy with soy sauce.

Cooking Basics

Shrimp - peeling

When deep-frying shrimp or prawns, quite often the tail is left and only the shell is removed. Peel the shell off from the head while making sure that the last abdominal segment to which the tail is attached remains intact. When the shell is peeled off, the legs will also be removed.

Shrimp - deveining

Shrimp or prawns have a dark-colored intestinal tract (often called a vein) running down the length of their back, this needs to be removed. For shrimps in shells, before removing the shell, place a toothpick into the 2nd to 3rd abdominal segment from the head and gently remove this. By slightly bending the back this process is made easier. For headless shrimp, quite often the intestinal tract has been removed with the head.

Eggs - beating

When making a Japanese fried egg omelet, steamed egg custard or such where you desire soft and smooth eggs keep your chopsticks low in the bowl and beat using small movements as if slicing through the egg white. For scrambled eggs and egg-drop dishes, if you beat using big movements and in a way that does not fully mix the yolks with the whites, you will achieve fluffy eggs when cooked.


  • Recipe Junko Ueda
  • Styling Misa Nishizaki
  • Photo Taku Kimura

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