Futomaki Sushi Vegetable Rolls (Printable Format)

Colorful futomaki rolls with seasoned rice, egg, and fresh vegetables, perfect for sharing at gatherings.

# What You Need:

→ Sushi Rice

01 - 2 cups sushi rice
02 - 2 1/4 cups water
03 - 3 tablespoons rice vinegar
04 - 1 1/2 tablespoons granulated sugar
05 - 1 teaspoon kosher salt

→ Fillings

06 - 4 large sheets nori (seaweed)
07 - 1/2 cucumber, seeded and julienned
08 - 1 medium carrot, peeled and julienned
09 - 4 shiitake mushrooms, stems removed
10 - 4 tablespoons soy sauce
11 - 1 tablespoon mirin
12 - 2 large eggs
13 - 1 teaspoon sugar, for egg
14 - 1/2 teaspoon soy sauce, for egg
15 - 4 ounces seasoned kampyo (dried gourd strips), soaked and simmered
16 - 1/2 avocado, sliced
17 - 2 tablespoons pickled daikon (takuan), julienned

→ To Serve

18 - Soy sauce
19 - Pickled ginger
20 - Wasabi (optional)

# How-To Steps:

01 - Rinse sushi rice under cold water until the water runs clear. Combine rice and water in a rice cooker or medium saucepan; cook according to package instructions. While rice is still warm, gently fold in rice vinegar, sugar, and salt until evenly distributed. Allow the rice to cool to room temperature.
02 - Simmer shiitake mushrooms in soy sauce and mirin with a splash of water for 10 minutes until tender and infused with flavor. Allow mushrooms to cool, then slice thinly.
03 - Whisk eggs with sugar and soy sauce. Heat a nonstick skillet over medium-low heat, pour in egg mixture, and cook gently to form a thin omelet. Let the omelet cool, then slice into long strips.
04 - Soak dried kampyo in water for 30 minutes. Drain well, then simmer in soy sauce, sugar, and mirin until tender and seasoned. Allow to cool before using.
05 - Julienne cucumber, carrot, and pickled daikon. Slice avocado into even strips.
06 - Place a sheet of nori, shiny side down, on a bamboo sushi mat. With wet hands, spread an even layer of prepared sushi rice over two-thirds of the nori, leaving the top third empty.
07 - Lay omelet strips, cucumber, carrot, shiitake, kampyo, pickled daikon, and avocado in a horizontal line across the rice.
08 - Using the sushi mat, roll the nori tightly into a cylinder, applying gentle pressure. Seal the edge with a little water so the roll stays closed.
09 - Let the sushi roll rest for a few minutes to firm up. Slice into thick rounds using a sharp, damp knife. Serve with soy sauce, pickled ginger, and wasabi if desired.

# Expert Suggestions:

01 -
  • Easy to personalize with your favorite fillings
  • Ideal for vegetarian diets and flexible for other preferences
  • Fun hands-on experience for kids and adults alike
  • Impressive centerpiece for parties or dinner
02 -
  • High in fiber and loaded with veggies
  • Can be customized for vegan or pescatarian diets
03 -
  • Prep is easier if you line up all your filling ingredients before rolling
  • Wet hands will keep rice from sticking when you spread it on nori
  • A sharp knife is key for perfect slices

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