Futomaki roll recipe with salmon

Futomaki is a classic type of rolls in which rice and filling are wrapped in a nori sheet. Three to five fillings are added to such sushi, so they are slightly thicker than ordinary maki rolls — about 5 cm wide. This version of the dish appeared in America — unlike the ascetic Japanese, the local residents wanted a more diverse filling. For the same reason, raw fish is practically not used in futomaki rolls — only slightly salted, smoked, fried or baked fish. If you choose the right ingredients, the cut of these sushi turns out to be bright and colorful, and the taste is rich and contrasting.

This type of rolls is one of the most diverse in terms of filling. Fish, seafood, vegetables, cheese, even fruit, mushrooms or chicken — it all depends on the country and the culinary preferences of the person. Today we invite you to cook futomaki sushi with salmon, avocado, cucumber and bell pepper with us. The delicate fish and avocado are perfectly combined with the crunchy vegetables and sweet and salty caviar, and the composition of sesame flavors completes with subtle nutty notes. The bright colors of the filling are pleasing to the eye — there is a pink salmon fillet and different shades of green avocado and cucumber, and red accents of caviar and pepper. You can add pieces of bell pepper of different colors to get an even more beautiful dish!

The ingredients for futomaki rolls with salmon

The composition of futomaki can be very diverse, but in our case, for one portion of the dish (263 g), we will need the following products:

• 0.5 sheet — Katana nori seaweed;
• 140 g — boiled and seasoned rice for sushi “Japonica” Katana;
• 10 g — mayonnaise;
• 25 g — fresh peeled cucumber;
• 15 — creamy cream cheese;
• 15 g — avocado;
• 40 g — lightly salted salmon;
• 15 g — sweet bell pepper;
• 8 g — capelin roe.

The steps for cooking futomaki sushi with salmon

The preparation of this roll is not too different from other types of sushi, but there is one caveat — since the roll is wide, it should be very dense, so we advise you to spread the filling evenly, without large gaps. In general, the process consists of the following stages:

1. Cut a sheet of nori in half and place it on a bamboo mat with the rough side up.
2. Carefully spread the cooked rice in a dense and even layer. In the finale, only one and a half centimeters of the upper edge of the nori sheet should remain unfilled.
3. Do not turn the mat over, the empty side of the nori sheet should be at the top.
4. Cut the fish into strips and place them across the entire width of the sheet in the center. Add caviar, as well as vegetables and avocado cut into strips, spread cream cheese and pour mayonnaise over the filling.
5. Wrap the roll using a special mat for sushi, having previously slightly moistened the free edge of the seaweed with water.
6. Cut the roll with a knife pre-soaked in water into 6-8 pieces and serve with soy sauce, wasabi and pickled ginger petals.

Now you know how to make futomaki sushi at home and surprise your family or guests with an unusual dish. Enjoy the result yourself and share these delicious rolls with the loved ones!