Imported from Instagram

Thick Futomaki with Sashimi and Rich Filling

Name: Thick Futomaki with Sashimi and Rich Filling
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 3 servings
Cuisine: East Asian
Ingredients: 1.25 cup Cooked white rice; 2 tbsp Rice vinegar; 1 tbsp Sugar; 0.5 tsp Salt; 11 oz Tuna for raw consumption (otoro and chutoro) (The source gives a range of 10–12 oz; cut into thick strips.); 5.5 oz Salmon for raw consumption (The source gives a range of 5–6 oz; cut into thick strips.); 3 Tempura shrimp (Prepare in an air fryer according to the package instructions until crispy.); 2 Persian cucumbers (Small; cut into sticks.); 0.75 Avocado (Cut into slices.); 0.25 cup Masago (capelin roe); 3 Gim (seaweed), halved sheets (Half a sheet for each roll.); 3 Rice paper (Sheets; briefly soak each one in water.); Water (For briefly soaking the rice paper and moistening the edge to seal it.); Soy sauce (For serving; amount to taste.); Wasabi (For serving; amount to taste.)

Recipe by Hubbybap | What I cook for my husband 🍚 @hubbybap · Instagram

Imported by Piotr Grajnert on SeeMeCook

Thick, filling futomaki rolls made with seasoned rice, raw tuna and salmon, crispy tempura shrimp, and vegetables. Rice paper helps hold the filling in place while rolling it in gim seaweed.

3 servings30 minEast Asian

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

1.25 cup Cooked white rice
2 tbsp Rice vinegar
1 tbsp Sugar
0.5 tsp Salt
11 oz Tuna for raw consumption (otoro and chutoro) (The source gives a range of 10–12 oz; cut into thick strips.)
5.5 oz Salmon for raw consumption (The source gives a range of 5–6 oz; cut into thick strips.)
3 Tempura shrimp (Prepare in an air fryer according to the package instructions until crispy.)
2 Persian cucumbers (Small; cut into sticks.)
0.75 Avocado (Cut into slices.)
0.25 cup Masago (capelin roe)
3 Gim (seaweed), halved sheets (Half a sheet for each roll.)
3 Rice paper (Sheets; briefly soak each one in water.)
Water (For briefly soaking the rice paper and moistening the edge to seal it.)
Soy sauce (For serving; amount to taste.)
Wasabi (For serving; amount to taste.)

Steps

1
In a bowl, mix the cooked rice with the rice vinegar, sugar, and salt. Set aside to cool slightly.
2
Prepare the tempura shrimp in an air fryer according to the package instructions until crispy.
3
Cut the cucumbers into sticks, the avocado into slices, and the tuna and salmon into thick strips.
4
Place half a sheet of gim on a flat surface. Briefly soak a sheet of rice paper in water and place it on the gim.
5
Shape a portion of the rice into an oval and place it in the center of the rice paper.
6
Arrange the tuna, salmon, tempura shrimp, cucumber, avocado, and masago on the rice.
7
Wrap the rice paper around the filling to hold it in place, then tightly roll everything in the gim. Moisten the edge with a little water to seal the roll.
8
Cut the rolls into thick pieces and serve with soy sauce and wasabi.

Notes

The tuna and salmon are intended to be eaten raw. Prepare the shrimp according to the package instructions. The description states that the rice paper makes rolling easier and helps hold the filling in place. The source provided ranges for the amounts of tuna and salmon; their midpoint values were used to estimate grams and nutritional information. No exact amount of soy sauce or wasabi was provided.