Teriyaki Chicken Futomaki (Japanese Fat Sushi Roll) | Leftover Makeover Recipe

Turn leftover teriyaki chicken into a stunning futomaki sushi roll. Packed with tamagoyaki and cucumber — a colorful, satisfying Japanese classic.

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About This Recipe

Futomaki is one of Japan's most beloved sushi rolls — a thick, generously filled roll wrapped in nori, with a beautifully colorful cross-section when sliced. Each bite brings together the gentle tang of sushi rice, the savory-sweet teriyaki chicken, the soft sweetness of tamagoyaki — Japan's classic rolled omelette — and the clean crunch of cucumber.

This recipe transforms leftover teriyaki chicken into something a little special. It also includes a recipe for tamagoyaki — seasoned to complement the teriyaki chicken — so everything comes together as one cohesive roll.

No special technique required: roll, press, slice, and the table is instantly more festive.

Easy to eat in one or two bites, this roll is equally at home at a party or an everyday family meal — the kind of dish that brings smiles to the table, for kids and adults alike. Colorful, satisfying, and enjoyable to make: this is Japanese home cooking at its most welcoming.

 

Ingredients (Makes 2 rolls)

 

Instructions

1		Make the tamagoyaki. Beat the eggs and add all seasonings (sugar, mirin, soy sauce, salt, and water). Mix well, cutting through the whites thoroughly without creating foam.
2		Heat a frying pan over medium heat and brush lightly with oil. Pour in about one-third of the egg mixture and spread evenly. When just set, roll from the far edge toward you. Tips Keep the heat at medium to medium-low — cooking too fast risks browning before the egg is set. For futomaki, a slightly thicker omelette works well.
3		Slide the rolled egg to the far end of the pan. Brush lightly with oil again, then pour in the next third of the egg mixture, lifting the rolled egg slightly to let the liquid flow underneath. Roll again to incorporate. Tip Cooking the egg through fully — rather than leaving it soft — reduces moisture and helps the tamagoyaki hold its shape inside the roll.
4		Repeat with the remaining egg mixture. Once finished, press the roll gently to shape, then wrap in kitchen paper and mould into a rectangular log. Allow to cool completely before slicing.
5		Combine the sushi vinegar ingredients and stir until the sugar and salt are fully dissolved. Pour over the warm cooked rice and fold through using a cutting motion. Spread out to cool to room temperature. Tip Adding the vinegar while the rice is still warm helps it absorb evenly.
6		Prepare the fillings. Cut the teriyaki chicken into long, thin strips. Cut the tamagoyaki into a rectangular log shape. Cut the cucumber into long, thin sticks.
7		Place a sheet of nori on a bamboo rolling mat (or a sheet of plastic wrap). Spread the sushi rice evenly over the nori, leaving a small gap along the far edge.
8		Arrange the fillings in a line slightly below the center of the rice: tamagoyaki, teriyaki chicken, mayonnaise if using, then cucumber.
9		Starting from the near edge, roll firmly in one motion, pressing gently to shape as you go.
10		Dampen a knife with water and slice into pieces. Tips Wetting the blade gives a cleaner cut and a neater cross-section. Avoid overfilling — a tightly rolled futomaki with moderate filling is easier to cut cleanly.

 

Variations

A few simple additions that work well with this roll:

• Cream cheese — adds richness and makes the roll particularly popular with non-Japanese audiences.
• Avocado — creamy texture with a satisfying volume boost.
• Lettuce — adds a fresh crunch and lightens the overall flavour.
• Inside-out roll (uramaki) — rice on the outside for a more visually striking presentation.