Moto imoto Futo Maki roll
Total Time: 1 hour 10 minutes
Serves: 4 as a main course or 8 as an appetizer (~32 rolls)
Downloadable recipe card: Here
Making sushi is quite the culinary adventure! So if you’re looking for something to do on a rainy Saturday, look no further than making homemade sushi for your loved ones. This recipe is inspired by one of my favorite rolls of all time.
What You’ll Need
For the Sushi Rice
2 cups sushi rice
2¼ cups water
¼ cup rice vinegar
2 tablespoons sugar
1 teaspoon kosher salt
For the Cilantro-Lime Vinaigrette
¼ cup cilantro leaves
2 tablespoons lime juice
1 tablespoon rice vinegar
1 tablespoon avocado oil
1 teaspoon honey
Pinch of salt
For the Rolls
8 ounces sushi-grade tuna, diced
8 ounces sushi-grade yellowtail, diced
1 tablespoon chili oil
1 avocado, thinly sliced
1 English cucumber, julienned
1 jalapeño, thinly sliced
½ cup cilantro leaves
4 sheets soy paper
Optional Garnishes
Sesame seeds
Extra cilantro
Thinly sliced jalapeño
Lime wedges
How to Make
First, let’s make our rice
Rinse the sushi rice under cold water until the water runs clear. Combine rice and water in a rice cooker or saucepan and cook according to package directions. While the rice cooks, stir together the rice vinegar, sugar, and salt until dissolved. Fold the mixture into the warm rice and allow it to cool to room temperature.
Next, let’s get our Vinaigrette together
Combine the cilantro, lime juice, rice vinegar, avocado oil, honey, and salt in a blender. Blend until smooth and set aside.
Now, time to prepare the fish
In a small bowl, toss the diced tuna and yellowtail with the chili oil. Refrigerate until ready to assemble.
It’s time to assemble the rolls!
Place a sheet of soy paper on a bamboo sushi mat. With damp hands, spread about 1 cup of sushi rice evenly across the soy paper, leaving a 1-inch border along the top edge. Arrange a line of tuna, yellowtail, avocado, cucumber, jalapeño, and cilantro across the center of the rice. Using the sushi mat, roll tightly away from you, sealing the edge with a little water if needed. Repeat with the remaining ingredients.
Slice & Serve
Using a very sharp knife dipped in water, slice each roll into 8 pieces. Arrange on a platter and drizzle lightly with the cilantro-lime vinaigrette. Garnish with sesame seeds, cilantro, jalapeño slices, and lime wedges if desired.
