Vegan Futomaki Sushi｜Plant-Based Japanese Thick Sushi Rolls
Colorful vegan futomaki made entirely with plant-based ingredients.Perfect for Setsubun ehomaki, celebratory meals, or even as fillings for hand-rolled sushi.
Equipment
- Cutting board and knife
- Paper towels (for draining ingredients)
- Mixing bowl
- Rice paddle
- plastic wrap
- Bamboo sushi mat (optional but helpful)
- Flat plate (to cool sushi rice)
- Damp cloth (to wipe the knife while cutting)
Ingredients
Sushi Rice
- 280g freshly cooked Japanese short-grain rice from 1 Japanese rice cup / 180 ml uncooked rice
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- ½ teaspoon Salt
Fillings
- 1 batch mushroom soboro
- 1 batch butternut squash kinpira
- vegan kinshi tamago thinly sliced, as needed
- sweet pickled onion well drained, as needed
- boiled spinach well squeezed, as needed
Other
- 2 sheets nori sheets for sushi
Instructions
Prepare the fillings
- Prepare the mushroom soboro, kinpira butternut squash, vegan kinshi tamago, sweet pickled onion, and boiled spinach.
- For the onion and spinach, lightly press with paper towels to remove excess moisture.
Make the sushi rice
- Cook the rice (a sushi rice setting is ideal).
- Measure out 280 g of the freshly cooked rice.280g freshly cooked Japanese short-grain rice
- In a small bowl, mix the rice vinegar, sugar, and salt to make the sushi vinegar.1 tablespoon rice vinegar, 1 tablespoon sugar, ½ teaspoon Salt
- Pour the sushi vinegar evenly over the hot rice and mix gently, using a slicing motion with a rice paddle.
- Transfer the rice to a wide, shallow plate and let it cool until just warm to the touch.
Assemble and roll
- Place a bamboo sushi mat on a cutting board and cover it with plastic wrap.
- Place a sheet of nori on top, shiny side facing down.2 sheets nori sheets
- Spread half of the sushi rice (about 140 g) thinly over the nori, leaving about 2 cm (¾ inch) uncovered at the far edge.
- Arrange the fillings near the front edge:- Place the mushroom soboro closest to you.- Add the kinpira butternut squash next to it.- Lay the spinach along the seam between the mushroom and kinpira.- Place the sweet pickled onion and vegan kinshi tamago on either side of the spinach.1 batch mushroom soboro, 1 batch butternut squash kinpira, vegan kinshi tamago, sweet pickled onion, boiled spinach
- Lift the mat from the near edge and roll once to cover the fillings.
- Gently pull the roll toward you while pressing lightly to tighten and shape it.
- Continue rolling to the end, then wrap the roll in plastic wrap. Let it rest briefly.
- Repeat with the remaining ingredients to make the second roll.
Slice
- Remove the plastic wrap.
- Wipe the knife with a damp, well-squeezed cloth between cuts to keep the slices clean.
Notes
About rice measurement：
A Japanese rice cup is 180 ml, which is smaller than a standard US measuring cup.
Refrigeration is not recommended, as the rice tends to harden. If preparing ahead, make the fillings in advance and cook the rice and roll on the same day.
▶︎ Storage
Futomaki is best enjoyed on the day it is made.Refrigeration is not recommended, as the rice tends to harden. If preparing ahead, make the fillings in advance and cook the rice and roll on the same day.
▶︎ Tips
- About 140 g of rice per sheet of nori is an easy-to-roll guideline.
- Removing moisture from the fillings—especially the pickled onion and spinach—helps the roll hold its shape.
- Sweet pickled onion develops better flavor and a deeper pink color when prepared the day before, though even a few hours makes a difference.
- If your rice cooker doesn’t have a sushi rice mode, use the regular white rice setting and reduce the water slightly to avoid sogginess.
▶︎ Filling Amount Guide (per roll)
- Mushroom soboro: ½ batch
- Butternut squash kinpira: ½ batch
- Vegan kinshi tamago: 12 g
- Sweet pickled onion: a small amount (for accent)
- Boiled spinach: 25 g