Sushi Workshop: How to Make Futomaki

Futomaki, or “fat rolls,” are large sushi pieces with nori on the outside. They are usually made with two or more fillings, which are chosen based on their complementary tastes and colour combinations.

What You Will Need

rolling matt

Bamboo Sushi-Rolling Mat

sushi Sharp Knife

Sharp Knife

nori seaweed

Nori Seaweed

Fillings will depend on the type of sushi roll you are making.  Choose from our recommended fillings or have some fun and create your own!

Step-by-Step Instructions

Prepare hand vinegar and set aside.  Prepare your choice of filling ingredient based on the type of roll you are making.  Always cut your filling ingredient into long sticks if possible. This will allow for an even distribution and makes it easier to roll. When using raw fish and/or seafood, always ensure that you are using high quality, fresh ingredients.

  1. Place a bamboo sushi-rolling mat on your work surface. Place a sheet of nori rough side up on top of the mat.

  1. Dip your hands in the hand vinegar and take two handfuls of sushi rice, mould it in your hands and place it in the middle of the nori.

  1. Use your fingers to gently spread the rice across the nori sheet.

  1. Leave a 3-4 cm space on the far end of the nori.

  1. Arrange your fillings across the rice, in the middle of the rice surface.

  1. Lift the rolling mat from the near side keeping the fillings in the centre.

  1. Roll the mat to the other side, away from you making sure the rice stays inside.

  1. Lift the end of the mat and continue rolling to the end of the nori.

  1. Squeeze to ensure that the ends stick together and make a seam.  The moisture of the rice will help seal the seam.

  1. Lift the top of the mat and remove the roll and place it seam-side down.

  1. Cut the roll in half.

  1. Then cut each half into four pieces for futomaki.


MariJoin Mari Toyoda, the creator of Wafu®, and learn first hand how to make your own sushi at home.

The seeds of the Wafu® story were planted when Mari Toyoda, a trained Japanese chef, immigrated to Montreal, Canada.

Mari grew up working in her parent’s Tokyo restaurant. In Montreal, she started a sushi business and a sushi workshop on the side. And it was here that Wafu® truly got started.

To serve with her sushi, Mari wanted a sesame dressing like the ones that she had grown up eating. Something smooth… creamy… tasty. Something authentically Japanese.

In her own kitchen, she created what was to become the first Wafu product: a versatile salad dressing with no colours, no artificial flavours, no trans fats… had almost no cholesterol or saturated fats… and was 100% delicious.

Today, Wafu® continues to bring the authentic flavours of Japan from the east to the west, so everyone can enjoy them.

By | 2017-07-17T11:27:59+00:00 February 26th, 2015|Great Food, Sushi Workshop|0 Comments

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