How To Make Futomaki Sushi And California Roll

Are you hosting a party and would like to impress your family and friends with a platter of fabulous sushi rolls? Instead of ordering a sushi platter from your go-to Japanese restaurant, let us show you how you can simply make sushi rolls at home. The best part is, we are giving you two sushi recipes: futomaki sushi and California roll. These amazing homemade sushi rolls filled with seafood, vegetables, and rolled omelet will surely be the talk of the party.


This recipe takes about 45 minutes to make. Serves 2 futomaki rolls and 1 California roll.

Futomaki Sushi:
• 1 pack of anagokabayaki (barbecued salt-water eel), halved lengthwise
• 4 shiitake mushrooms, thinly sliced
• 8 shrimps, peeled and boiled
• 1 cucumber, cut into 4 to 6 sticks
• 10 grams of pickled ginger
• 2 toasted nori sheets (8″x7.5″)
• 2 eggs
• 1 tbsp sugar
• ¼ tsp salt
• 1 tsp olive oil

California Roll:
• ¼ avocado, thinly sliced
• 6 crab sticks
• ½ cucumber, cut into 2 sticks
• 2 tbsp toasted white sesame seeds
• 1 toasted nori sheet (4″x7.5″)
• 1 tbsp Japanese mayonnaise

Sushi Rice:
• 300 milliliters of Japanese rice
• 300 milliliters of water
• 1 tbsp sake
• 1 small piece of dashi kombu seaweed

Sushi Vinegar:
• 50 milliliters of vinegar
• 2 tbsp sugar
• 1 tsp salt

Vinegar Water:
• 50 milliliters of water
• 2 tsp vinegar

• mustard greens
• pickled ginger
• wasabi


Cook Japanese rice with water, sake, and kombu seaweed in a rice cooker.

To prepare the rolled omelet, crack each egg open into a small bowl.
Add sugar and salt, then beat well.
Heat in a square egg pan over medium heat.
Brush the surface of the pan with olive oil.
Pour and spread 1/3 of the egg mixture.
When the egg is cooked, gather it to the far side of the pan
Brush olive oil on the empty surface of the pan, then pour in another 1/3 of the egg mixture.
Gently tilt the pan to spread the egg mixture.
When the egg is almost done, roll the cooked egg from one end of the pan to the other.
Push the rolled omelet to the far side of the pan, then brush olive oil again on the empty surface.
Pour in the remaining egg mixture and tilt the pan to spread.
Roll the egg again once done.
Transfer the rolled omelet to a bamboo sushi mat.
Gently squeeze the bamboo mat to shape the omelet to a rectangular log, then let it cool.
Cut the rolled omelet into 1/2-inch thick slices.

To make the sushi vinegar, mix vinegar, sugar, and salt in a small bowl.
Put pre-boiled shrimps in a small bowl and pour in 1/2 tsp of sushi vinegar, then set aside.

To make the sushi rice, transfer the cooked Japanese rice to a large mixing bowl.
Remove and discard the dashi kombu seaweed.
Pour the rest of the sushi vinegar into the bowl,
Mix well using a rice paddle so each the sushi vinegar coats each every grain of rice.
Cover the bowl with a clean damp kitchen towel.

Mix vinegar and water in a small bowl, to make vinegar water.
To assemble the futomaki, put the nori sheet on a bamboo sushi mat.
Dip your hands in the vinegar water mixture so the sushi rice will not stick to your hands.
Using your hands, spread a thin layer sushi rice on the nori sheet leaving 1/2 an inch space on one end.
Put some grains of rice on the empty space; the grain will serve as the paste when you roll the sushi.
Arrange the filling ingredients in the center of the rice: barbequed ell, shitake mushrooms, shrimps, cucumber, egg roll, and pickled ginger.
To roll, fold the edge of the mat to the center while holding down the filling until the nori sheet completely covers the filling.
Gently squeeze the bamboo mat to tighten the roll.
To finish, lift the mat and continue rolling to the other end of the nori sheet.
Dip a sharp knife in the vinegar water, then cut the futomaki into 8 slices.

To assemble the California roll, place the nori sheet on the bamboo rolling mat.
Dip your hands in the vinegar water.
Evenly spread a layer of the sushi rice on the nori sheet, then sprinkle sesame seeds on top.
Cover the rice with a plastic wrap, then flip the nori sheet over.
Arrange cucumber, avocado, and crab sticks in the center of the nori sheet.
To roll, fold the edge of the mat to the center while holding down the filling until you reach the other end of the nori sheet.
Gently squeeze the bamboo mat to tighten the roll.
Dip a sharp knife in the vinegar water, then cut the California roll into 6 slices.

To serve, arrange the slices of sushi on a serving platter.
Garnish with mustard greens, mustard greens, and wasabi.
Top the California maki with Japanese mayonnaise and toasted sesame seeds.

Ideas And Tips:

For the futomaki, you can use other filling ingredients like salmon, tuna, ham, spinach or pickled yellow radish.

For the California roll, you can substitute avocado with mango and the toasted sesame seeds with tobiko or masago.

How To Make Futomaki Sushi And California Roll
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