Experience the vibrant flavours of this colourful Vegan Futomaki, inspired by Japan’s iconic sushi roll. With a few unique twists, it includes vegan tamagoyaki, simmered shiitake mushrooms, sweetened carrots, cucumber, spinach, and vegan sakura denbu. This tasty and satisfying roll is perfect for making ahead and serving at picnics or special occasions.
Although this recipe takes extra time in the kitchen, the result is definitely worth it! You can confidently make this with the help of my video tutorial below!
If you’ve never tried futomaki rolls, they offer a unique balance of sweetness and satisfying textures and do not disappoint! If you’re a fan of Japanese cuisine, this sushi roll is a must-try.
Craving more Japanese dishes, you may also like my Kappa Maki Roll, or Vegan Tamago Sando,
Why You’ll Love This Recipe
- Beautiful Presentation. Visually appealing, colourful and attractive cross-sections showcase the ingredients inside, while the aesthetics of this dish make it even more fun to eat.
- Satisfying Texture. The futomaki roll combines nori, sushi rice, seasoned veggies, vegan tamagoyaki, and vegan sakura denbu. Each ingredient adds a unique element to these rolls with their contrasting textures.
- Portable and convenient: Futomaki sushi is an excellent choice for packed lunches, on-the-go meals and as part of a sushi platter.
What Is Futomaki?
Futomaki, originating in Japan, is a type of sushi roll. The term “futo” means thick or fat, while “maki” refers to a roll. True to its name, futomaki sushi is known for its impressive size and includes 5-6 different ingredients.
Traditionally, this recipe includes egg and fish, making it non-vegan. However, through experimentation, I made a vegan version of tamagoyaki using tofu/mung beans and vegan sakura denbu (sweet fish flakes) made from chickpeas. These alternatives really impressed me with how closely they resemble the classic Japanese recipe. You’ll be surprised by how well they capture the original flavours.
Ingredient Notes
- Sushi Rice – I have a foolproof recipe for Sushi Rice Cooked In A Rice Cooker, resulting in perfectly cooked and seasoned rice. However, feel free to use your preferred sushi rice recipe.
- Nori – You can find dried and roasted seaweed sheets readily available at Asian grocery stores or in the international aisle.
- Vegan Tamagoyaki – I particularly love this futomaki with my Vegan Tamagoyaki recipe made with tofu and mung beans, but it’s also delicious with JUST Egg Folded Patties.
- Simmered Shiitake Mushrooms– Create delicious shiitake mushrooms in a sweet soy glaze by clicking here for the recipe.
- Sweetened Carrots – Slice one carrot into thin strips.
- Spinach – I recommend baby spinach, but any variety will work fine.
- Cucumber – I prefer English cucumbers, cut into strips with the seeds removed to maintain their crunchy texture.
- Vegan Sakura Denbu. – To make plant-based sakura denbu, roasted chickpeas, sugar, and pink gel food colouring are used. It is crucial to use store-bought roasted chickpeas, with The Good Bean brand being my recommended choice. During recipe testing, I discovered that different brands of roasted chickpeas can affect the taste due to variations in the oils used. Homemade roasted chickpeas are not suitable for this recipe.
Step By Step Instructions
Here is a brief overview of the steps involved in preparing vegan futomaki. For detailed instructions, please take a look at the recipe card below.
1. Begin by preparing each ingredient separately. To learn how to make tamagoyaki with tofu and mung beans, refer to this detailed blog post titled “Vegan Tamagoyaki.”
2. To make the irresistible shiitake mushrooms cooked in a sweet soy glaze, refer to the detailed blog post titled “Simmered Shiitake Mushrooms.”
3. Now start the sushi rice. Refer to my blog post, “How to Make Sushi Rice In A Rice Cooker.”
4. Prepare the carrots.
- Combine the carrots, sugar, and water in a large non-stick fry pan.
- Set the heat to high and bring it to a boil.
- Allow the carrots to cook until all the water is absorbed and they become tender, usually taking about 15 to 20 minutes.
5. To cook the spinach:
- Bring a large pot of water to a boil.
- Add the spinach and let it wilt for 1-2 minutes, being careful not to overcook.
- Drain the spinach and rinse it under cold water.
- Squeeze out any excess water from the spinach.
6. Prepare the cucumber.
- Start by slicing off both ends.
- Then, cut the cucumber lengthwise in half and remove the seeds.
- Proceed to cut the cucumber into long narrow strips.
7. To make the vegan sakura denbu (sweet fish flakes):
- Begin by grinding the roasted chickpeas, sugar, and pink gel food colouring in a mini food processor.
- Once ground, transfer it to a fine mesh strainer and gently tap the side with one hand to sift the mixture.
- Remove any large chunks and discard them.
8. To assemble the sushi rolls
- Place the seaweed sheet, rough side up, on a plastic-wrapped bamboo mat.
- Spread 1 1/2 cups of sushi rice evenly, leaving a 1/2-inch space at the top.
- Arrange fillings in the center of the rice.
- Roll sushi by lifting the bamboo mat edge closest to you and folding it over the filling. Hold the filling with your other hand and tightly roll it away from you, pressing down.
- Wet your finger with water, use it to moisten the uncovered nori as glue, complete the roll, and firmly press with both hands to ensure it holds together.
- Cut the sushi roll into 8-10 pieces with a slightly wet, sharp knife in a back-and-forth motion.
Recipe Tips & Notes
- To Save Time, prepare all the filling ingredients for this futomaki the night before and store them in the fridge. However, ensure you cook the sushi rice on the same day to maintain optimal freshness. This approach enables a quicker and smoother sushi-making process.
- Keep fingers wet: Dip your fingers in water to prevent the rice from sticking to your hands.
- Apply pressure while rolling: Squeeze rice and filling while rolling to hold it together. Gently squeeze with a bamboo mat to reshape.
- Use a sharp, slightly wet knife: Wet the knife by dipping it in a bowl of water and tapping off the excess to prevent the rice from sticking while slicing.
How To Serve
Since the ingredients in futomaki are already seasoned, you don’t need to dip them in soy sauce, but you can if you desire.
Sushi Platter: Create an exciting sushi spread by including Futomaki, Kappa Maki Rolls, Vegan California Rolls, and Tofu Crunch Rolls. This assortment is perfect for sharing.
Bento Box: Pack futomaki sushi and Japanese-inspired dishes such as edamame, sunomono salad, fresh fruits, rice balls, and tamagoyaki. This combination creates a convenient and balanced meal for on-the-go or work/school.
Picnic Lunch: Wrap futomaki in parchment paper or plastic wrap and pack them in a picnic basket or lunchbox. They make a portable and satisfying meal for outdoor adventures.
Storage Tips
Futomaki is most flavorful when enjoyed on the same day it is made. However, if you have leftovers, wrap them in plastic wrap and refrigerate them for 2-3 days. It’s important to note that the rice will firm up the longer it stays in the fridge.
Frequently Asked Questions
The pink ingredient is called sakura denbu, traditionally made with dried codfish. However, this is a vegan blog; I have used roasted chickpeas as a substitute to mimic its texture. The flavour is sweet.
No, futomaki and kimbap differ slightly. These two rolled sushi variations originate from Japan and Korea, respectively. Futomaki features rice seasoned with sushi vinegar, whereas kimbap incorporates sesame oil for seasoning.
Feel free to get creative with your futomaki fillings using your preferred ingredients. Remember to aim for a balanced blend of flavours, ensuring each ingredient complements the other.
SUSHI RECIPES
- Perfect Sushi Rice In The Rice Cooker
- Kappa Maki (Cucumber Rolls)
- Vegan California Roll
- Spicy Tofu Crunch Roll w/Teriyaki Sauce
DID YOU MAKE THIS VEGAN FUTOMAKI ROLL?
I would greatly appreciate your feedback. Kindly leave a comment or star rating ⭐️⭐️⭐️⭐️⭐️ below. Also, feel free to tag me on Instagram, as I enjoy seeing photos of your recipes.
Vegan Futomaki Roll (Maki Sushi)
Ingredients
Futomaki Fillings
- Vegan Tamagoyaki (Japanese Rolled Omelet)
- Simmered Shiitake Mushrooms
- 1 carrot (medium), peeled, cut into strips
- 1 1/2 tbsp sugar
- 1 cup water
- 227g fresh spinach
- 1 cucumber (English)
Vegan Sakura Denbu
- 1/2 cup roasted chickpeas (store bought)
- 3 tbsp sugar
- 2 drops pink gel food colouring
Sushi Rolls
- 6 cups Sushi Rice (cooked & seasoned)
- 5 nori (roasted seaweed sheets)
Instructions
- Begin by preparing each futomaki filling separately.
- To learn how to make vegan tamagoyaki with tofu and mung beans, refer to this detailed blog post titled "Vegan Tamagoyaki." And then cut into strips.
- To make the shiitake mushrooms cooked in a sweet soy glaze, refer to the detailed blog post titled "Simmered Shiitake Mushrooms."
- Now start the sushi rice. Refer to my blog post, "How to Make Sushi Rice In A Rice Cooker." Or you can use your preferred recipe.
- Prepare the carrots. Combine the carrots, sugar, and water in a large non-stick fry pan. Set the heat to high and bring to a boil. Allow the carrots to cook until all the water has evaporated and they become fork-tender, about 15-20 minutes.
- To cook the spinach. Bring a large pot of water to a boil, add the spinach and let it wilt for 1-2 minutes, being careful not to overcook. Drain the spinach and rinse it under cold water. Squeeze out any excess water from the spinach.
- Prepare the cucumber. Slice off both ends, cut lengthwise in half, and scrape using a spoon to remove the seeds. Cut into long narrow strips.
- To make the vegan sakura denbu. Add the roasted chickpeas, sugar and food colouring into a mini food processor. Pulse until ground and tranfser to a fine mesh strainer and sift the mixture. Remove any large chunks and discard them.
- To assemble the sushi rolls, place the nori seaweed sheet, rough side up, on a plastic-wrapped bamboo mat. Spread about 1 1/2 cups of sushi rice evenly, leaving a 1/2-inch space at the top. Arrange fillings in the center of the rice. Roll sushi by lifting the bamboo mat edge closest to you and folding it over the filling. Hold the filling with your other hand and tightly roll it away from you, pressing down. Wet your finger with water, use it to moisten the uncovered nori as glue, complete the roll, and firmly press with both hands to ensure it holds together. Cut the sushi roll into 8-10 pieces with a slightly wet, sharp knife in a back-and-forth motion.
Video
Notes
- To Save Time, prepare all the filling ingredients for this futomaki the night before and store them in the fridge. However, ensure you cook the sushi rice on the same day to maintain optimal freshness. This approach enables a quicker and smoother sushi-making process.
- Keep fingers wet: Dip your fingers in water to prevent the rice from sticking to your hands.
- Apply pressure while rolling: Squeeze rice and filling while rolling to hold it together. Gently squeeze with a bamboo mat to reshape.
- Use a sharp, slightly wet knife: Wet the knife by dipping it in a bowl of water and tapping off the excess to prevent the rice from sticking while slicing.
This is awesome as it is hard for me to find vegan sushi rolls that are really good. Wonderful presentation of this dish by the way.