Futomaki 101
Learn to Make Futomaki (Thick Sushi Rolls)
When I first started making sushi in my small Mississippi restaurant, I had to learn by trial and error. I practiced rolling over and over again, dealing with common pitfalls like rice that got everywhere, rolls that wouldn’t seal, and fillings that spilled out the sides.
If you’ve ever tried making sushi at home and felt frustrated, I get it. But here’s the good news: Sushi night doesn’t have to be complicated. While it’s not the quickest meal to prepare, the process is part of the fun—especially when you’re making sushi with friends. Once you understand some basic techniques, you can confidently roll sushi with any ingredients you like—whether you stick to traditional fillings or experiment with your own flavor combinations.
That’s why I put together this Futomaki 101 Bonus Edition of Dear Sensei—a guide to help you roll futomaki with confidence and make sushi night a stress-free success.
In this post, we’ll cover:
What makes futomaki the perfect place to start
How to choose and use nori like a pro
Practical tips to make sushi night easier
And when you’re ready to roll, watch the video tutorial and download the Futomaki 101 PDF for the step-by-step method, recipes, and a couple of extras to complete your sushi night menu! (Ready to roll now? Find the video and Futomaki 101 PDF at the end of the post.)
This is the first special bonus monthly edition, where I take a method or ingredient and do a deep dive. In the future, these in-depth guides will become an exclusive added bonus for paid subscribers.
Sushi 101: What is Futomaki?
If you’ve ever had sushi rolls that were big, colorful, and packed with multiple fillings, you’ve likely had futomaki—literally translated as “fat roll” in Japanese. These rolls feature the seaweed on the outside of the roll.
So why is futomaki the perfect roll to start with?
For one, it’s forgiving. One of the biggest challenges when first making sushi is resisting the temptation to overfill your rolls. With futomaki, you almost can’t—almost but anything is possible. While most sushi rolls require restraint, and work best with 1 to 3 fillings, futomaki rolls can handle 5 to 7 ingredients, even those with some bulk.
Traditionally, futomaki is made with a mix of vegetables, egg (tamago), and sometimes seafood, but one of the best parts of making your own sushi is the freedom to make it your way. I’ve included some filling ideas and recipes in the Futomaki 101 PDF, but once you get comfortable with the technique, the possibilities are endless—whether you stick to classic Japanese flavors, put your own spin on it, or get a little adventurous with unexpected combinations.
Ingredient Spotlight: Nori
Nori is one of those ingredients that most people recognize but don’t think too much about. If you’ve ever ended up with sushi that is overly chewy, the quality and/or handling of your nori might be the reason why.
Not all nori is the same. The best sheets have a crisp snap, a deep green-black color, and a subtle ocean aroma. Lower-quality nori tends to be pale, limp, see through, and wilt-y at the slightest hint of moisture.
By the way, you’re probably using too much nori.
Packages of nori are often sold in whole sheets—roughly 8 x 7 inches (20 x 18 cm). Repeat after me: this is way too much for one sushi roll. In sushi school, if someone rolled with a full sheet, Sensei would shake his head and mumble, “Oh, looks like my grandmother’s sushi.” And no, that wasn’t a compliment…
To get the right size, simply fold the sheet in half and press along the crease with your fingers. If the nori is nice and crispy, it will snap cleanly. (inserts ASMR-worthy crackle) If it bends instead of breaking, just use some kitchen shears to cut it in half. Better yet, bring it back to life by briefly toasting it over an open flame for a few seconds or placing it in a 200°F (90°C) oven for about one minute.
Rice on rough should be your mantra.
Nori has two sides—a shiny one and a rough one. When making sushi, the mantra is simple: rice on rough. The rough side helps grip the rice, while the shiny side faces outward for that polished, restaurant-style look.
How to Choose and Store Nori
Look for “gold” or “silver” grade nori for the best texture and flavor.
High-quality nori should be deep green-black and shiny with a rich color that isn’t transparent.
Store it at room temperature in an airtight container or a resealable bag with as much air removed as possible. Humidity is a no go.
During sushi making, keep nori covered and away from moisture to prevent it from wilting before you roll.
What If You Don’t Like Seaweed?
Before giving up on nori, I recommend trying a higher-quality premium gold nori—you might be surprised how much difference it makes. If the taste of seaweed just isn’t your thing, soy paper wrappers will work for these types of rolls. Just keep in mind they’re more delicate and the rolls will be a bit more loose.
More Than Just Sushi
Nori is best known for wrapping sushi, but it’s a multi-purpose staple in Japanese kitchens. It’s commonly used to wrap onigiri (Japanese rice balls) and to top steaming bowls of ramen.
And if you ever leave a pack open by accident and it withers beyond use for sushi? Don’t toss it—I turn mine into homemade furikake, a crunchy seaweed seasoning that’s great on rice, noodles, and even popcorn.
Tips for an Easy Sushi Night
Making your own sushi is one of those things that looks tricky until you actually try it. The best part? If it doesn’t turn out perfect the first time, it will still be delicious.
To make sushi night easier:
Keep a small bowl of water nearby. Sushi rice is sticky, and dipping your fingers in water before handling it keeps it from sticking to your hands. (But keep that water away from the nori!!!)
Use plastic wrap for easy cleanup. Wrapping your bamboo mat in plastic wrap makes for easy cleanup.
Use lint-free dish towels. Sushi rice has a way of sticking to everything. A smooth, lint-free towel keeps stray fibers out of your sushi.
Cut with a sharp, wet knife. Before slicing your rolls, dip your knife in water to prevent sticking. Using a quick sawing motion will give you beautiful clean cuts.
And lastly, don’t overthink it. The best sushi night is one where you enjoy the process. Imperfect rolls still taste amazing, and the more you practice, the easier it will get.
Ready to roll?
Sushi night at home doesn’t have to be intimidating. With the right techniques, a little practice, and a willingness to experiment, you can create sushi that looks great and tastes even better. You’ve got this!
Thank you! Such good tips. I didn't know that about using half the nori sheet. That explains a lot about my rolls! Thanks for the download too. Really useful x
I want to try this with my son 🩷