Futomaki (Thick Rolled Sushi)

Using dashi doesn’t always have to mean a soup-based dish, as this thick rolled sushi shows. Experiment with your own fillings to create colourful, flavoursome, healthy finger food.


  • 200g plain flour
  • 1 small egg, lightly beaten
  • 100g butter
  • 80g sugar
  • 20g white miso
  • 20g sliced almonds (optional)


  1. Cook the rice in the water. Once cooked, place in a flat-bottomed bowl. Mix [A] and pour over the rice. Mix with a spatula, taking care not to mash the rice, but making sure that all the vinegar is absorbed. Cool the rice down with a paper fan.
  2. Boil the spinach lightly, drain and set aside. Add 1 tsp sugar to the beaten egg and make a very thin omelette. Cut into very thin strips, about 2mm in width.
  3. Rinse the gourd, rub it with salt, and soak in lukewarm water for 10 minutes, then boil for 5 minutes. Place [B] in a pan, add the gourd, bring to the boil, then lower the heat and cook for 15 minutes.
  4. Place the nori on a bamboo rolling mat, or sheet of clingfilm if you do not have a mat. Spread the rice over the nori, leaving 1cm free on the near side and 2cm free on the opposite side.
  5. Place the fillings down the centre.
  6. Put your thumbs at the back of the mat and roll it to wrap the rice in nori.
  7. Cut into 2cm thick slices with a damp knife.