How to Make Sushi at Home » futomaki

How To Roll Fat Rolls

MySushiSet — Tue, 21 Jun 2011 09:06:27 +0000

Futomaki or fat rolls are typical picnic or potluck item in Japan. As I was growing up, I was not a big fan of futomaki. I just like the other type of sushi better. Futomaki is heavy on rice having twice as much sushi rice as nigiri. Only two of these rolls would make me full.
Mame Nori is something I haven’t heard of and I’m not sure if they are readily available at your local Asian grocery store. It has a nice color to it. In general, pickled gourd is used for futomaki and this may not be available either. At least I have not seen them here in Oregon. So what do you do? Improvise! Typically, a thin sheet of cooked egg is used for the liner. Instead of gourd, I would use imitation crab, avocado and cucumber.
There it is. Sustainable and no fish are killed.

Why California Rolls are for Novice

MySushiSet — Sun, 29 Aug 2010 23:58:18 +0000

If you haven’t tried sushi before and you are ready to venture into the world of sushi, this video helps you get started. Angela Chan explains that a California roll makes a perfect starter for a novice as it has all cooked ingredients. Probably the biggest preconception for people who are reluctant to try is that sushi is raw fish and if it’s raw, it must be fishy and smelly. On the contrary, the fresh fish does not smell at all. Before you venture into the hardcore items such as maguro (tuna) or ika (squid), there are many other items that are cooked. Tamago (egg), inari (tofu pouch stuffed with sweet rice), tekka (cucumber roll), and futomaki (egg and goard) are all cooked and contains no fish. Even the salmon and shrimp served at any sushi restaurant are not served raw. The salmon used for sushi is usually slightly smoked and shrimps are cooked.

Spicy Tofu Futomaki

MySushiSet — Fri, 08 Aug 2008 02:54:31 +0000

Spicy Tofu Futomaki

Article Written By: Marisa Baggett

Cool, creamy tofu takes on a spicy tone in this delicious roll. For a bit of surprise, freshly squeezed orange juice as well as a bit of the zest blend in with the spice marinade. Tempura avocado gives the roll a slight but necessary crunch. Try dipping this roll in tangy ponzu sauce.

Spicy Tofu Futomaki

For each roll

1 4in x 7in piece of nori

about 3/4 cup prepared basic sushi rice, or brown sushi rice

2 wedges of avocado, about 1/4 in thick

tempura batter

oil for frying

2 1/2 TBSP spicy tofu

orange wedges, optional

pickled ginger, optional

ponzu for dipping, optional

Tempura Batter

1 cup flour

1 tsp baking powder

1/2 tsp salt

1 cup ice water

Mix all ingredients in a bowl.

Spicy Tofu

4 oz firm tofu, roughly diced

2 TBSP finely chopped scallions

1 TBSP freshly squeezed orange juice

1/2 tsp orange zest, finely grated

1 TBSP garlic chili paste

salt to taste

To prepare tofu, place all ingredients in a non metal bowl and toss well. Set mix aside.

In a thick bottomed frying pan, heat about 1/4 inch of oil to 350 degrees F. While oil heats, dredge avocado slices in plain flour, tapping to remove excess flour. When oil is ready, dip avocado slices into tempura batter before carefully sliding into the hot oil. Fry slices until golden brown on both sides, flipping if necessary. Drain on paper towels or a clean lint free kitchen towel. Set aside.

To assemble roll, place nori vertically, rough side up on a bamboo rolling mat. Cover nori with an even layer of rice, leaving approximately the top 2/3 of the nori uncovered. Place 2 wedges of tempura avocado in the center of the rice, making sure that the pieces extend from edge to edge of the nori. Top with about 2 1/2 TBSP of the tofu mixture. Roll according to the futomaki rolling technique.

Cut into 5 pieces. Serve with orange wedges, pickled ginger and ponzu if desired.