Enjoy the vibrant flavours of this colourful Vegan Futomaki, inspired by Japan’s iconic maki sushi roll. It features vegan tamagoyaki, simmered shiitake mushrooms, sweetened carrots, cucumber, spinach and vegan sakura denbu. This tasty and satisfying roll is perfect for picnics or special occasions.
🌸 What Is A Futomaki Sushi Roll?
Futomaki, originating in Japan, is a type of sushi roll. The word 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 made with egg and fish, I created a vegan version with tofu/mung bean tamagoyaki and chickpea-based sakura denbu. These alternatives closely resemble the original flavours and will surprise you.
🍱 What Makes Futomaki Special?
When I was growing up, New Year’s Day dinner was filled with delicious Japanese dishes but futomaki was always my favourite. I looked forward to it every year. Its beautiful colours and bold flavours were unforgettable. For me, futomaki is more than just food, it’s a reminder of family.
Since classic futomaki contains egg and fish, I knew I had to create a plant-based version when I went vegan. After extensive testing, I’m excited to share my vegan tamagoyaki and sakura denbu recipes. The pink stuff aka sakura denbu makes futomaki rolls so pretty.
Although this recipe requires extra time in the kitchen, the result is definitely worth it! With the help of my video tutorial below, you can confidently make this veggie futomaki.
If you’ve never tried futomaki sushi, they offer a unique balance of sweetness and satisfying textures. If you’re looking for other maki sushi recipes you may also like my Kappa Maki Roll, Vegan Spicy Tuna Roll or Vegan Dynamite Roll.
Why You’ll Love This Recipe
- Beautiful Presentation. Visually colourful and attractive cross-sections showcase the futomaki ingredients inside, making them so fun to eat.
- Satisfying Texture. Each of the 6 filling ingredients brings a unique texture to this maki sushi.
- Portable and convenient. Vegetable futomaki is an excellent choice for packed lunches, on-the-go meals and as part of a sushi platter.
Recipe Ingredients
Here is a list of ingredients for making this vegan futomaki roll with notes for guidance.
Seasoned Sushi Rice – Please refer to this blog post’s detailed How To Make Sushi Rice (Stovetop or Rice Cooker).
Nori – You can find dried and roasted seaweed sheets readily available at Asian grocery stores or in the international aisle.
Vegan Tamagoyaki – Check out my vegan tamagoyaki made with tofu and mung beans. It’s also delicious with JUST Egg-Folded Patties if you’re short on time or feeling lazy.
Shiitake Mushrooms – Check out my simmered shiitake mushroom recipe for delicious shiitake mushrooms soaked in a sweet soy glaze.
Sweetened Carrots – Slice 1 carrot into thin strips, then cook until tender with water and sugar. Warning: these carrots are incredibly addictive! 😋
Spinach – I recommend baby spinach but any variety will work fine.
Cucumber – I prefer English cucumbers with seeds removed and cut into strips to maintain their crunchy texture.
Vegan Sakura Denbu – Made from roasted chickpeas, sugar, and pink gel food colouring. Choose store-bought roasted chickpeas (salted); I recommend The Good Bean brand. Through testing, I found that varying brands can alter the taste due to oil differences. Homemade roasted chickpeas won’t work here.
📸 Visual Guide: Making Futomaki Sushi Rolls
Scroll down to find the recipe card for detailed step by step written instructions.
Preparing Tamagoyaki
To learn how to make tamagoyaki with tofu and mung beans, refer to this blog post titled “Vegan Tamagoyaki.”
Preparing Mushrooms
To make the tasty shiitake mushrooms cooked in a sweet soy glaze, refer to this blog post titled “Simmered Shiitake Mushrooms.”
Preparing Sushi Rice
Make the seasoned sushi rice. Refer to my detailed blog post “How to Make Sushi Rice (Stovetop or Rice Cooker).” Let it cool to room temperature before starting the maki sushi.
Make Sweet Carrots
- Combine the carrots, sugar, and water in a large non-stick pan.
- Set to high heat and bring to a boil. Cook carrots until water is absorbed and they are tender, about 15-20 minutes.
Cooking Spinach
- Bring a large pot of water to a boil. Add the spinach and let it wilt for 1-2 minutes
- Drain the spinach and rinse it under cold water. Using your hands, squeeze out any excess water from the spinach.
Cutting 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.
Vegan Sakura Denbu
- 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.
Assembling 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.
- Lift the edge of the bamboo mat closest to you, fold it over the filling, apply light pressure to tighten the roll, and then wet your finger with water to moisten the uncovered nori as glue.
- Continue rolling the sushi to seal completely. Using the bamboo mat, apply gentle pressure with both hands to shape the roll.
- Cut the sushi roll into 8-10 pieces with a slightly wet, sharp knife in a back-and-forth motion.
👩🏻🍳 Jazz’s Tips
- To save time. Prepare all the filling ingredients for this futomaki the night before except for the sushi rice and store them in the fridge. 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 this will help 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, Avocado Sushi Rolls and Sweet Potato Sushi Rolls. This assortment is perfect for sharing.
Bento Box: Pack maki 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 meal for outdoor adventures.
Storage Tips
Futomaki is most flavorful when enjoyed on the same day it is made. But 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.
🍣 Don’t miss out! Check out these 9 plant based sushi recipes listed below
- Vegan Dynamite Roll
- Spicy Tofu Crunch Roll
- Veggie Caterpillar Sushi Roll
- Kappa Maki (Cucumber Sushi Roll)
- Sweet Potato Sushi Roll (Fun Hack)
- Vegan Spicy Tuna Roll (Tomato)
- Vegan California Roll (Shredded Tofu)
- Avocado Roll (Creamy + Buttery)
- Vegan Onigirazu Sushi Sandwich
- How To Make Perfect Sushi Rice (Stovetop or Rice Cooker Method)
Vegan Futomaki Roll (Maki Sushi)
Ingredients
Futomaki Fillings
- Vegan Tamagoyaki
- Simmered Shiitake Mushrooms
- 1 medium carrot, peeled, cut into strips
- 1 1/2 tbsp sugar
- 1 cup water
- 227g fresh baby spinach
- 1 English cucumber
Vegan Sakura Denbu
- 1/2 cup roasted chickpeas salted (store bought)
- 3 tbsp sugar
- 2 drops pink gel food colouring
Sushi Rolls
- 6 cups Seasoned Sushi Rice
- 5 nori (seaweed sheets)
Instructions
- Make the Tamagoyaki and Simmered Shiitake Mushrooms.
- Now prepare the Seasoned Sushi Rice and let it cool to room temperature.
- Cook Spinach: Bring a large pot of water to a boil. Add the spinach and let it wilt for 1-2 minutes. Drain the spinach and rinse it under cold water. Using your hands, squeeze out any excess water from the spinach.
- Cut Cucumbers: 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.
- Vegan Sakura Denbu: 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.
- Assembling 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. Start with strips of tamagoyaki, cucumber, carrots, mushrooms, spinach and then add a few tbsps of sakura denbu.
- Lift the edge of the bamboo mat closest to you, fold it over the filling, apply light pressure to tighten the roll, and then wet your finger with water to moisten the uncovered nori as glue.
- Continue rolling the sushi to seal completely. Using the mat apply gentle pressure with both hands to shape the roll.
- 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 futomaki filling ingredients the night before except for the sushi rice and store them in the fridge. 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.