Futomaki or Ehomaki California Rolls

Futomaki or Ehomaki California Rolls

This was the first time I tried making California rolls but they turned out amazing.
Avocado mayonnaise and shrimp make the ultimate combination.

Ingredients: 2 servings

1 and 1/2 tablespoon
●Bonito dashi granules
1 teaspoon
2 tablespoons
□Grated cheese
2 teaspoons
Shrimp (frozen prawns this time)
about 6 pieces
Imitation crab sticks
2 thinly cut sticks
Radish sprouts
to taste
Sushi rice (seasoned with 20 ml vinegar and 2 teaspoons sugar)
about 2 rice bowls
Nori seaweed
1 sheet
White sesame seeds
to taste


1. Step 1: This is the filling used for the futomaki (the ingredient on the bottom right wasn't used). To prepare a Japanese-style omelet, mix the ● ingredients with egg and frying it up slowly on a shallow frying pan. Cut into thin slices.
2. For the avocado mayonnaise, mash the avocado and mix the □ ingredients together. Boil the shrimp and cut into small pieces.
3. Step 2: Lay plastic wrap on a cutting board and a sheet of seaweed. Place rice all over the seaweed. Get another sheet of plastic wrap, big enough to hold seaweed ready.
4. Take the seaweed with rice from Step 2 and flip it over onto the prepared plastic wrap. The rice will end up on the bottom. The seaweed will be on top (like in the picture below).
5. Step 3: As seen in the picture; place the egg omelet, shrimp, imitation crab, cucumbers, radish sprouts and avocado mayonnaise on top of the seaweed.
6. Step 4: Let's head onto the rolling stage. Tuck and curl up the ingredients and hold it tight. Then let the futomaki roll itself into shape. Finally, sprinkle on white sesame seeds.

Story Behind this Recipe

I made this along with salad rolls for the Setsubun festival.