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Futomaki Rolls

Futomaki rolls are a classic vegetarian sushi roll that will please every crowd. Change up the vegetables for extra variation!


  • 1 1/2 cup short-grain sushi rice
  • 2 teaspoons wasabi powder
  • 5 tablespoons mayonnaise
  • 6 tablespoons seasoned rice vinegar
  • 4 sheets nori
  • 1 large carrot, peeled and cut into julienne strips
  • 2 cucumbers, peeled, seeded and cut into julienne strips
  • 1 avocado, peeled, pitted and thinly sliced
  • 1 container (3 1/2 ounces) daikon sprouts
  • 1 container (3 1/2 ounces) wheat-grass sprouts or snow-pea shoots
  • Soy sauce for serving
  • Pickled ginger for serving


  1. In a medium saucepan, over high heat, combine the rice and 1-3/4 cups water and bring to a boil. Lower to a simmer, cover with a tight-fitting lid and cook 6 minutes.
  2. Remove from the heat and set aside to let the rice steam, covered, for 20 minutes.
  3. Meanwhile, in a small bowl, blend the wasabi with 2 tablespoons cold water. Whisk in the mayonnaise. Set aside.
  4. Spread the rice onto a large baking sheet. Using a fork, toss the rice with the vinegar while fanning with a thin book.
  5. When the rice is at room temperature, cover with a damp towel and set aside.
  6. Place 1 sheet norl, shiny side down, on a bamboo sushi rolling mat.
  7. Have a small bowl of cold water nearby. Dip your hands in the bowl of water and spread 1/2 cup of the nice over the bottom 3/4 of the nori and press it firmly down.
  8. Spread 1/4 of the wasabi mayonnaise mixture over the rice.
  9. Arrange 1/4 of the carrot, cucumbers and avocado in lavers, one on top of the other, in a line across the rice, leaving about an inch of space on either side. Place 1/4 of the sprouts on top, letting them hang over the sides of the rice by 1/2 inch.
  10. Roll the bamboo mat over the ingredients and forward, pressing everything together firmly. Continue rolling, using the bamboo mat as a guide. Wet the inside end the nori sheet and seal the roll.
  11. Set aside and repeat until all the ingredients are used.
  12. Cut the rolls on the diagonal into 1-inch slices and transfer to a serving plate.
  13. Serve with the soy sauce and pickled ginger. Yield: 4 appetizer servings.

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