Pickled Okra Futomaki
My Signature Sushi Roll
Pickled Okra Futomaki is a unique, tangy, and crunchy sushi roll! A bold take on traditional futomaki, featuring pickled okra, crisp veggies, and a creamy option.
Pickled Okra Futomaki: My Signature Southern Sushi
My sushi journey began in Mississippi, of all places. My ingredients list was quite spare as my local Asian market didn’t carry many of the traditional sushi fillings I read about. I had to get creative. One thing I noticed in my reading was that Japanese cuisine was filled with pickled vegetables. So, I turned to a pickled favorite I knew well—okra! (Curious about my first sushi experiments and how I made it work with limited ingredients? Read about my early sushi-making days here.)
Not only did its tangy flavor pair beautifully with sushi rice, but when sliced, the okra resembled tiny flowers inside the rolls—an unexpected bonus! And since I was making sushi in the South, I took a little liberty: a swipe of cream cheese, a beloved Southern addition. (This is totally optional, but highly recommended!). To this day, this Pickled Okra Futomaki remains my signature sushi roll.
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About the Author
Marisa Baggett
Hi! I’m Marisa, a sushi chef, storyteller, and plant-based recipe creator. My passion is reimagining Japanese flavors through a plant-based lens while sharing the stories behind the food. Whether you’re here for a quick recipe or a deep dive into culinary creativity, I hope you leave inspired!
Futomaki: Thick, Flavorful, and Perfect for Practice
Futomaki rolls, or thick rolls, are a fantastic starting point for making sushi at home. Their sturdy shape holds plenty of fillings, and they’re forgiving enough for beginners to practice and perfect their technique.
I’ll walk you through the method I use to make futomaki, featuring one of my favorite tried-and-true ingredient combinations. But more importantly, my goal is to teach you the technique—not just a strict recipe—so you can roll with confidence. Feel free to swap ingredients or customize it to your taste. That’s the beauty of making sushi at home!
Want to take a deeper dive into futomaki? In Dear Sensei’s Futomaki 101 Bonus Edition, I break down everything you need to know—from essential rolling tips to ingredient swaps, plus a spotlight on nori and extra futomaki recipes.
What do I need to make Pickled Okra Futomaki?
✔️ Toasted nori (seaweed) – It’s important to note that nori usually comes in full or half sheets. For this method, you will need half sheets. To get the right size, simply fold full sheets in half and press along the crease with your fingers. Or, cut with kitchen shears.
✔️ Prepared Sushi Rice – The foundation of every great sushi roll! For the easiest method, check out my Perfect Sushi Rice Recipe made in a rice cooker. Prefer the stovetop? Follow my Stovetop Sushi Rice Recipe for a step-by-step guide.
✔️ Pickled okra – Adds a tangy crunch.
✔️ Carrot matchsticks – Sweet, crisp contrast.
✔️ Green onions – For a hint of sharpness.
✔️ Red bell pepper – A pop of sweetness.
✔️ Toasted sesame seeds – Adds nuttiness and texture.
✔️ Plant-based cream cheese (optional) – Creamy balance to the tangy okra.
You’ll also need: a cutting board, sharp knife, bamboo rolling mat, small bowl for hand water, and a lint-free kitchen towel.
Dear Sensei’s Futomaki 101 Bonus Edition
Pickled Okra Futomaki (Thick Rolls)
Makes: 4 rolls (20 pieces)
The secret to restaurant-quality sushi at home begins with perfect sushi rice. This easy, foolproof recipe teaches you how to make authentic sushi rice with the ideal balance of sweetness, tanginess, and texture. Whether you're crafting classic sushi rolls, sushi bowls, or sushi-inspired appetizers, this sushi rice is your essential first step.
Ingredients:
4 sheets nori (4 x 7 inches)
3 cups prepared sushi rice (Perfect Sushi Rice Recipe | Stovetop Sushi Rice Recipe)
1 carrot, cut into matchstick strips (about 4 inches long)
½ small cucumber, cut into thin strips (about 4 inches long)
8 large pieces pickled okra
¼ small red bell pepper, cut into matchstick strips
4 teaspoons plant-based cream cheese (optional)
2 teaspoons minced green onion (scallions)
2 teaspoons toasted sesame seeds
Instructions:
Prepare the nori: Place one sheet of nori on a bamboo rolling mat, ensuring the short end is parallel to the bottom of the mat and the rough side faces up.
Spread the rice: Wet your fingertips and evenly spread about ¾ cup of sushi rice over the bottom ¾ of the nori.
Add the fillings: If using, spread 1 teaspoon of plant-based cream cheese across the rice. Arrange ¼ of the carrot matchsticks, ¼ of the cucumber strips, 2 pickled okra pieces, and ¼ of the red bell pepper matchsticks in the center. Sprinkle ½ teaspoon green onions and ½ teaspoon toasted sesame seeds over the fillings.
Start rolling: Wet your fingertips again and slide your thumbs underneath the mat, using your fingers to grasp the fillings. Roll the bottom edge of the mat just over the fillings, tucking them snugly under the fold.
Finish rolling: Lift the edge of the mat and continue rolling until the roll is fully enclosed. (Be sure the mat doesn’t get caught inside!) Gently press and shape the roll by pressing your forefingers on the top of the mat while using your thumbs and middle fingers to press the sides.
Repeat & rest: Repeat with the remaining nori and fillings. Place each roll seam-side down on a cutting board and let rest for at least 2 minutes. (Please do not be tempted to wet the loose edge of the nori. The moisture from the rice will settle through the nori and seal it.)
Slice & serve: Using a sharp knife dipped lightly in water, cut each roll into 5 pieces. Serve immediately with soy sauce for dipping, if desired.
Want to go beyond futomaki?
In my on-demand Plant-Based Sushi Rolls Masterclass, you’ll learn how to make inside-out rolls, hand rolls, and more—all from your own kitchen.
