Classic Futo Maki Style Sushi Roll By Chef Bhushan Sawant
Chef Bhushan Sawant, the Executive Sous Chef at Ukiyo, The Ritz-Carlton, Pune, teaches us how to make a Futo Maki Style Sushi Roll.
Japanese cuisine, and especially sushi rolls, have made a place in everyone’s heart in no time. You must have relished this Japanese dish at authentic restaurants, but have you ever tried making it at home? No? Well, why not try now! Welcome to unstumbled’s Chef’s Corner.
Chef’s Corner is unstumbled’s cozy culinary corner, where notable chefs share heartfelt recipes for you to make at home. In this article, Chef Bhushan Sawant, the Executive Sous Chef at Ukiyo, The Ritz-Carlton, Pune, teaches us how to make a Futo Maki-Style Sushi Roll. It is a Japanese style of thick sushi roll, which is known for its high volume of fillings.
Classic Futo Maki Style Sushi Roll Recipe
About Chef Bhushan Sawant and Ukiyo
Ukiyo in The Ritz-Carlton in Pune is a premier fine-dining restaurant offering authentic Japanese cuisine with a modern twist. Recognized among India’s Top 50 Best Restaurants, Ukiyo blends time-honored Japanese culinary traditions with contemporary influences, offering a sophisticated setting for elevated dining and bespoke cocktails.
Chef Bhushan Sawant, Executive Sous Chef, has been a key member of the culinary team at The Ritz-Carlton, Pune, since January 2020. Bhushan comes with 19 years of experience in managing the preparation and service of different cuisines.
This includes café-style, all-day dining restaurants, banquets, garde manger, and fine dining restaurants in luxury hotels like The Ritz-Carlton, JW Marriott, Four Seasons, and Oberoi Hotels.
Classic Futo Maki Style Sushi Roll Recipe By Chef Bhushan Sawant
Ingredients:
- Fresh Salmon
- Philadelphia Cream Cheese
- Avocado
- Cucumber
- Spring Onion
- Kabayaki Sauce
- Tempura-fried element (for crunch)
Prep
- Slice fresh salmon into thin strips.
- Cut Philadelphia cream cheese, avocado, cucumber, and spring onion into long, thin julienne strips
- Prepare tempura-fried elements into 4-5 inch pieces for crunch.
Method:
- Lay a bamboo sushi mat and top with a nori sheet
- Wet hands with water-vinegar mix.
- Spread cooked sushi rice evenly over nori, leaving a 1-inch top.
- Flip rice-side down and layer fillings horizontally in the center.
- Roll tightly using a mat and press firmly.
- Seal the bare nori edge with water.
- Keep aside for 5 minutes and then slice into 1-inch pieces with a sharp knife.
Recipe Description: A contemporary take on the classic Japanese Futo Maki, this sushi roll combines fresh salmon with creamy Philadelphia cream cheese, ripe avocado, crisp cucumber, and spring onion. Finished with a drizzle of rich Kabayaki sauce and a tempura-fried element for added texture, the dish offers a perfect balance of flavour, freshness, and indulgence.
This traditional Japanese dish is perfect for both parties and small gatherings. Make sure you try it and let us know how it was!
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About the author
Vaishalee Kalvankar
Vaishalee Kalvankar writes about travel and food for unstumbled. With five years of content and event management experience, she has worked at Curly Tales India, Curly Tales Middle East, Tit Bit Foods, Minority, and Seventy Seven Entertainment. She holds a postgraduate degree in media, entertainment, and marketing from KES Shroff College in Mumbai. Apart from writing, she is a traveller at heart who also loves dancing, drawing, and reading. Her expertise in festive travel recommendations and...
