Homemade Salmon Avocado Futomaki

Salmon Avocado Futomaki is a sushi variant rolled in seaweed and filled with rice, fish and crispy vegetables, one of the most well-known and loved in the world, belonging to the maki family. Futomaki, which in Japanese means "wide rolls", is distinguished by its thickness and the richness of flavors and consistencies, given by a greater quantity of ingredients.

A light and colorful preparation, really simple to make at home: all you need to do is cook the sushi rice correctly, which will then be seasoned with  sushizu, a vinaigrette of sugar, salt and rice vinegar, which will give it the right aroma and allow it to be sticky.

You will then have to lay out a sheet of nori seaweed on the traditional bamboo mat, called  makisu, and distribute the rice, then add sushi-grade salmon, as suggested by the guidelines of the Ministry of Health, surimi and avocado. Once ready, the roll will be cut into eight thin slices and enjoyed immediately, accompanied by a small bowl of soy sauce and a sprig of wasabi.

Serve your futomaki for a special dinner with friends, along with other types of sushi, or for a fresh and tasty oriental-style meal: you will surprise your guests.

What Are Futomaki?

Futomaki, a type of thick, rolled sushi filled with a variety of ingredients, has become increasingly popular in the U.S. alongside the broader rise of Japanese cuisine over the past several decades. Originating in Japan as a festive and visually appealing sushi roll, futomaki was traditionally enjoyed during celebrations like Setsubun. Its introduction to the U.S. began in the late 20th century as Japanese immigrants and sushi chefs brought authentic sushi-making techniques to American cities. As sushi culture expanded beyond simple rolls, futomaki’s colorful, hearty style appealed to American diners seeking both flavor and variety. Today, it’s a favorite in sushi restaurants across the country, celebrated for its bold combinations and satisfying texture.

What Ingredients Are in Futomaki?

Futomaki typically contains a variety of colorful and flavorful ingredients rolled together in sushi rice and nori (seaweed). Common fillings include:

• Cooked or seasoned vegetables like cucumber, pickled radish (takuan), and shiitake mushrooms
• Tamagoyaki (Japanese sweet omelette)
• Kanpyo (dried gourd strips)
• Cooked fish or seafood such as crab sticks, shrimp, or eel
• Sometimes, spinach or other leafy greens

These ingredients combine to create a thick, visually appealing roll with a balance of sweet, savory, and tangy flavors.

Pro Tips for The Best Homemade Salmon Avocado Futomaki

• Use Japanese short-grain rice and rinse it thoroughly before cooking to remove excess starch. Season the cooked rice evenly with sushi vinegar for authentic flavor and stickiness.
• Store nori sheets in a dry place and avoid moisture before rolling to keep them crisp and easier to handle.
• Cut vegetables and other fillings into even, thin strips for consistent rolling and a balanced bite.
• Roll futomaki tightly with a bamboo sushi mat to ensure the roll holds together well without crushing the ingredients.
• Use a moderate amount of rice and fillings to make rolling easier and prevent the roll from bursting.
• Keep your hands moist when handling sushi rice to prevent it from sticking and tearing the nori.
• Clean and wet your knife before slicing to get clean, smooth cuts without squashing the roll.
• Futomaki tastes best fresh. Serve soon after slicing to enjoy the perfect texture and flavor.

Futomaki Vs. Maki Vs. Hosomaki Vs. Uramaki Vs. Kimbap

Futomaki means “thick roll” in Japanese. It’s a large, thick sushi roll filled with multiple ingredients like vegetables, tamagoyaki, and seafood. It’s rolled with nori on the outside and is often colorful and hearty.

Maki is a general term for rolled sushi. It can refer to any sushi roll wrapped in nori and rice, including futomaki, hosomaki, and uramaki. Essentially, maki means “roll” in Japanese.

Hosomaki means “thin roll.” It’s a smaller sushi roll with usually just one filling ingredient, such as cucumber, tuna, or avocado, wrapped in nori and rice. It’s simple, bite-sized, and easy to eat.

Uramaki means “inside-out roll.” Unlike traditional maki, uramaki has the rice on the outside and the nori wrapped around the fillings inside. The California roll is a famous example of uramaki, often topped with sesame seeds or roe.

Kimbap is a Korean rice roll similar to sushi but with distinct differences. It uses sesame oil-seasoned rice and fillings like cooked meats, pickled vegetables, and egg. The flavor is typically less vinegary and often heartier, reflecting Korean tastes. Kimbap is rolled in nori like sushi but has a unique flavor profile and filling style.

Can I Make a Vegetarian/Vegan Futomaki?

Yes, you can easily make vegetarian or vegan futomaki by using a variety of fresh vegetables like cucumber, avocado, pickled radish, and carrots, along with tofu or marinated mushrooms for added texture and flavor. Simply skip any animal-based ingredients like fish or egg, and use vegan-friendly sushi rice seasoning to keep it delicious and plant-based.

Can I Make It Ahead of Time?

You can prepare futomaki ahead of time, but it’s best to make and eat it within a few hours for optimal freshness. To store, wrap the rolls tightly in plastic wrap and keep them refrigerated. Avoid making them too far in advance, as the nori can become soggy and the rice may dry out, affecting texture and flavor. If needed, slice just before serving to maintain their shape and appearance.

Does It Freeze Well?

Futomaki does not freeze well. Freezing can cause the rice to become hard and dry, and the nori to turn soggy or chewy once thawed. For the best taste and texture, it’s recommended to enjoy futomaki fresh or within a few hours of preparation rather than freezing.

How to Store Salmon Avocado Futomaki

To store leftover futomaki, wrap the rolls tightly in plastic wrap to prevent them from drying out, then place them in an airtight container and refrigerate. Consume within 24 hours for the best taste and texture, as the nori may become soggy and the rice can dry out over time. Before eating, let them sit at room temperature for a few minutes to soften slightly, but avoid reheating to preserve freshness.

How to Make Salmon Avocado Futomaki

Rinse the rice several times, until the water runs clear.

Drain it very well.

Transfer it to a saucepan.

Add water until it is completely covered.

Cover with a lid and cook for 10 minutes from boiling.

In another saucepan pour the rice vinegar and water.

Add the granulated sugar.

Also add a pinch of salt, place on the heat and let it heat until the sugar has dissolved.

Turn off the heat and let the rice rest for 10 minutes.

Once it has cooled, pour it into a container.

Combine the vinegar and sugar sushizu.

Mix all the ingredients well with a wooden spatula and let it cool for a few more minutes.

Lay out the sushi mat and cover it with cling film, so that the ingredients do not stick to the bamboo.

Place the nori seaweed in the center of the mat.

Wet your hands with water and spread out half of the portion of rice, leaving 3 centimeters empty from the edge. The rice layer should not be too thick.

Arrange the salmon, cut into uniform strips.

Also arrange the surimi, after having sliced ​​them and reduced them to a size similar to that of the salmon.

Add the avocado, cut into slices.

Roll up the futomaki, helping yourself with the makisu.

Wet the free part of the seaweed with water and seal the edges well so that the futomaki does not open.

Wet a smooth-bladed knife and cut the roll in two.

Divide it further into four parts.

You will need to get eight futomaki per roll.

Enjoy with the soy sauce!