How To Make a Thick Roll (Futo maki)

Article Written By: Marisa Baggett

Learn the technique for making thick sushi rolls.

1. Begin with a piece of 4in by 7in nori. Place the nori on a bamboo rolling mat, making sure the short end is parallel to the bottom of the mat and that the rough side is facing upwards.

2. With fingertips dipped lightly in cold water, spread about 1⁄2 cup of prepared sticky rice evenly over the bottom 2/3 of the nori.

3. Add desired ingredients horizontally in the middle of the rice, making sure that ingredients are spread evenly and touch both edges of the nori.

4. With damp fingertips, place thumbs underneath rolling mat while grasping fillings with all other fingertips. Roll the bottom of the mat just over the fillings, making sure to tightly tuck the fillings under the fold.

5. Lift the edge of the rolling mat and continue rolling the first fold until it reaches the top edge of the nori.Gently shape roll by pressing forefingers on top of the mat while simultaneously pressing thumbs and middle fingers on the sides.

6. Let roll rest seam side down on a cutting board at least 2 minutes before cutting into 4-5 pieces.

For best results – Minimum number of ingredients: 3 Maximum number of ingredients: 6

California Futo Maki Workshop

Article Written By: Marisa Baggett

To master the futo maki technique, practice making simple and delicious California thick rolls.

The California Roll, though synonymous with sushi, has it roots as the name suggests here in America. Its exact city or chef of origin is unknown, but the city of Los Angeles is most often credited with its creation since the popularization of sushi in America was celebrity spawned in the seventies. Sushi lore suggests that it was named after the state because of one particular local and at that time very unique ingredient-the avocado. It is also suggested that the popularity of this “unique” roll opened the door to creative freedom with ingredients that revolutionized the world of sushi.
Though ingredients will vary some, it commonly consists of crab stick, cucumber,
masago roe and of course avocado.
California Futo Maki Basics
4in x 7in piece of nori
prepared sushi rice
1 crab stick
1 cucumber stick
1 wedge of avocado
masago roe
Following the method for thick rolls, insert ingredients accordingly and roll. Let rest 2 minutes before cutting into 4-5 pieces. Place them on a complementary plate.

Types of Sushi

Article Written By: Marisa Baggett

Sushi doesn’t just come in the form of rolls. Discover various styles of sushi.

MAKI ZUSHI
Maki zushi refers to all rolled sushi. This category can be slightly confusing because several types of rolls fall under this category.

Nori maki: rolls made with nori seaweed
Hoso maki: (dainty bites) thin rolls that usually contain 1 to 2 ingredients
Futo maki: (big mouth rolls) thick sushi rolls that contain many ingredients
Ura maki: (inside out) rolls made with ingredients inside and rice on the outside. Sometimes additional ingredients are placed on the top of rolls for visual effect.
Temaki zushi: (hand rolled sushi) nori seaweed is topped with sushi rice and fillings then rolled up in hand. This roll can be cone shaped or cigar shaped and is meant to be eaten without being cut. Simply eat as you would an ice cream cone.

NIGIRI ZUSHI
Although nigiri-zushi is most widely recognized as a pair of hand formed rice ball dabbed with wasabi and covered with a slice of fresh, raw fish, this is not always the case. Cooked seafood, vegetables, beef tataki (beef that is slightly seared on the edges), and almost anything else you can think of can be used.

OTHER TYPES OF SUSHI
Battera zushi, oshi zushi: (box pressed) rice and seafood with vegetables are pressed into a special mold, then unmolded and cut into bite sized pieces
Chirashi zushi: (scattered sushi) a base of sushi rice is covered with an assortment of seafood and vegetable toppings

SASHIMI
Although sushi and sashimi go together like peas and carrots, sashimi is not a type of sushi. It belongs in a category of its own because of the absence of vinegared rice. Sashimi is the reason most people think of sushi as being raw fish.