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Futomaki (太巻き) is the Japanese term for thick-rolled sushi.
Futomaki (太巻, "thick, large rolls") is a large, cylindrical sushi style, usually with nori on the outside. A typical futomaki is five to six centimetres in diameter. They are often made with two, three, or more fillings chosen for their complementary tastes and colours. Futomaki are usually vegetarian and may use strips of cucumber, kampyō gourd (干瓢), takenoko (bamboo shoots), or lotus root. Strips of tamagoyaki omelette, tiny fish roe, chopped tuna, and oboro whitefish flakes are typical non-vegetarian fillings. Traditionally, vinegared rice is lightly seasoned with salt and sugar. Popular proteins are fish cakes, imitation crab meat, egg, tuna, or shrimp. Vegetables usually include cucumber, lettuce, and takuan (沢庵, pickled radish).
Kanji: 太巻き
Kana: ふとまき
Romaji: futomaki
Futomaki (太巻, "thick, large rolls") is a large, cylindrical sushi style, usually with nori on the outside. A typical futomaki is five to six centimetres in diameter. They are often made with two, three, or more fillings chosen for their complementary tastes and colours. Futomaki are usually vegetarian and may use strips of cucumber, kampyō gourd (干瓢), takenoko (bamboo shoots), or lotus root. Strips of tamagoyaki omelette, tiny fish roe, chopped tuna, and oboro whitefish flakes are typical non-vegetarian fillings. Traditionally, vinegared rice is lightly seasoned with salt and sugar. Popular proteins are fish cakes, imitation crab meat, egg, tuna, or shrimp. Vegetables usually include cucumber, lettuce, and takuan (沢庵, pickled radish).
Kanji: 太巻き
Kana: ふとまき
Romaji: futomaki
