Salmon futomaki

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Hideki Hiwatashi's salmon futomaki recipe is a great sushi to try if you're new to this art form. Futomaki translates to 'fat rolls', an apt name for this chunky form of maki. It's easiest to work out the quantities of filling ingredients by sight, as you'll need to trim them to the size of your nori sheets.

First published in 2018




Salmon futomaki

Sushi rice (makes approx. 500g)

Sushi vinegar (for 500g cooked rice)

  • 30ml of rice vinegar
  • 8g of salt
  • 18g of sugar
  • kombu, one 3x3cm piece


To make the sushi rice, place the rice in a bowl and cover with water. Stir the rice using your fingers until the water turns a milky white colour. Drain in a colander and return the rice to the bowl. Repeat this washing and draining process four or five times, until the water is clear
At this point, place the rice in the bowl, cover with water and leave to soak for 20 minutes
Drain the rice and add to a pan with the 300ml of water and small piece of kombu. Place a lid on the pan and cook over a high heat for 5 minutes, then reduce the heat and cook for another 20 minutes
  • kombu, one 3x3cm piece
  • 300ml of water
While the rice is cooking, make the sushi vinegar by placing all the ingredients in a small pan and heating until the sugar and salt have dissolved. Keep the vinegar warm
  • kombu, one 3x3cm piece
  • 30ml of rice vinegar
  • 8g of salt
  • 18g of sugar
When the rice is cooked, place it in a mixing bowl. While it and the sushi vinegar are still hot, add the sushi vinegar to the rice, cutting into the rice using the side of the paddle to avoid breaking too many grains
When the vinegar is incorporated, transfer the rice to a plate or tray, top with a damp sheet of kitchen paper and set aside to cool
If your salmon still has the skin on, take the fillet and place skin-side down on a board. With your knife parallel to the board, slice away the skin of the salmon using smooth, sweeping motions, cutting about 5mm from the skin into the flesh. Discard the skin
  • salmon fillet, approx, 240g, cut lengthways from a side of salmon
Cut two long, 1cm thick slices along the fillet – you want them to be as long as a nori sheet is wide. Slice each in half again lengthways to give you four long pieces of salmon
Prepare the cucumber by cutting it to the size of your nori sheet. Cut into quarters and remove the seeds. Peel the avocado and cut the flesh into neat slices
Place the bamboo mat on a work surface and place a nori sheet on top, shiny-side down. Moisten your hands and take a large handful of rice weighing 180g–200g. Place the rice on the nori, leaving 3cm space at the top of the sheet. Gently spread out to cover the rest of the sheet
Place a slice of salmon in the centre, and the slice of cucumber next to it. Place some avocado slices on top of the salmon, and the other slice of salmon on top of the cucumber – you are now ready to roll
Using the bamboo mat, roll the nori and rice around the filling (working away from yourself), and use your fingers to keep the filling in place
Once completely rolled, gently but firmly shape the mat around the roll to create a nice cylindrical shape
Moisten your knife and make a cut in the centre of the roll. Each time you slice, wipe your knife with a damp cloth and moisten the knife again
Repeat with the remaining ingredients to make more futomaki. Carefully place the slices on a serving plate with wasabi paste and pickled ginger and serve
First published in 2018

With over fifteen years of rigorous Japanese culinary training behind him, Hideki Hiwatashi is well versed in the art of kaiseki cuisine.

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