Futomaki! For Ehoumaki: Delicious Salad Sushi Rolls

Futomaki! For Ehoumaki: Delicious Salad Sushi Rolls

Make this for Setsubun (the first day of spring) or for any festive occasion! Meals look more abundant if you have futomaki rolls. These are filled with canned tuna with avocado-mayonnnaise. Yum!

Ingredients: 2 servings

Canned tuna
1/2 can
☆Sesame oil
1 teaspoon
☆Sukiyaki sauce
2 tablespoons
1 and 1/2 tablespoons
●Bonito dashi granules
1 teaspoon
2 tablespoons
□Grated cheese
2 teaspoons
Imitation crab sticks
3 sticks
2 thinly cut sticks
Daikon radish sprouts
a little
Sushi rice (20 ml vinegar, 2 teaspoons sugar)
about 1 bowl of rice
Nori seaweed
1 sheet


1. These are the ingredients I put into the futomaki rolls. To make the tuna soboro, add drained tuna and the ☆ ingredients to a pan, and sauté until the water evaporates.
2. For the atsuyaki omelette: add the ● ingredients to the eggs, make the atsuyaki omelette as usual, and cut into thin strips. For the avocado mayo: mash the avocado, add in □, and mix together.
3. Spread plastic wrap on a cutting board, and place the nori seaweed on top. Lay rice on the seaweed, but leave 1cm open for the overlap.
4. After spreading the rice in Step 3, lay the atsuyaki omelette, tuna soboro, cucumber, daikon radish sprouts, and avocado mayonnaise as shown in the photo!
5. Roll it up!!!! Give the ingredients a good squeeze so they wrap up tightly, and then tightly roll it all up!

Story Behind this Recipe

I made these ♪ for Setsubun (the first day of spring)!