Futomaki are long, thick rolls, covered in the traditional seaweed, and rice, with a number of different fillings. These ingredients can vary significantly, and some forms do not even contain fish. The Japanese are not kidding when they name these rolls “fat.” They’re usually at least 1.5 inches (3.81 cm) in diameter, if not larger.

The goal of this piece of sushi is to form an aesthetically pleasing and delicious dish. When sliced into pieces futomaki should have a beautiful array of colors, and the tastes of the different ingredients should be harmonious. Typical futomaki may feature a tiny bit of crab or fish paste, often cooked and not raw, small Japanese omelet pieces, called tamagoyaki, pieces of pickled daikon, diced carrots

Answered by Deepthi , an ibibo Master, at 4:35 PM on February 21, 2009