This roll is a delight for vegetarians, as it contains no fish. This roll is inspired by the Futomaki roll at Roka Akor SF, rated the best Japanese restaurant in SF by Zagat's in 2014!
1 cup sushi rice, washed & drained 10x
1 cup water
1 5-inch piece of dried kombu
a pinch of potato starch (katakuri ko)
Sushi Rice Seasoning:
3/4 cup rice vinegar
1/5 cup sugar
1/2 tsp salt
Filling (amount as needed/desired):
umeboshi paste (you can find this at your local Japanese grocer)
tempura battered asparagus
pickled burdock root (yama gobo)
Making sushi rice is an art in itself. If you're short on time, you can use an electric rice cooker, but I've found the following method works well:
- Rinse & drain the rice 10 times. This is a bit time-consuming, but you want to rinse the rice until you can see individual grains through the water. I've found that 10 times is a reliable number.
- In a large pot, place the drained rice and 1 cup of filtered water, kombu, and potato starch. Cover and bring to a boil.
- Lower the temperature to medium and simmer for 10-15 minutes.
- Turn off heat and let the rice continue to cook for another 10 minutes.
- While the rice is cooking, prepare the rice seasoning. Mix the vinegar, sugar, and salt thoroughly.
- Once the rice is fully cooked, transfer it to a hangiri, a Japanese wooden bowl, or any container that has a decent amount of flat surface area to lay out the rice.
- Sprinkle the rice seasoning on the rice while cutting and folding the rice with a rice paddle. Work the rice quickly to cool and coat the rice with even seasoning.
- When you are done, the rice should have a glossy appearance.
- Cover the rice with a towel or transfer to an insulating container to keep it warm and moist.
- Assemble the rolls with the sushi rice inside the nori sheets. This is a larger roll than regular maki sushi, so place the nori in portrait mode, rather than usual landscape mode. Each roll will yield 6 pieces rather than 8 pieces.
- Enjoy immediately! :)