Tuna, cheese and cucumber futomaki sushi
45 min
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Sushi Rice (Sumeshi)
0.4 kg
Nori seaweed
10.0 g
Frozen bonito (tuna loin)
0.25 kg
Pepino holandés
0.15 kg
Cheese spread
0.2 kg
Mayonnaise sauce
0.025 l
Tabasco
0.25 ml
Elaboration
- Prepare the tuna: cut it into strips of 1 x 1 cm.
- Peel the cucumber and cut it into strips of 0,5 x 0,5 cm.
- Prepare the sushi rice.
- Prepare the futomaki:
- Cover a bamboo mat with cling film and open out the nori seaweed placing the shiny part face down. Spread out the rice with wet hands on 3/4 of the seaweed (leave 1/4 without rice to be able to close it easier).
- Then, place the spreadable cheese, the cucumber and the tuna in the middle.
- Wrap the futomaki with the help of the mat and slightly press so that the ingredients stick together.
- Cut into 8 or 10 pieces with a slightly moistened sharp knife.
- Finally, decorate with a drop of spicy mayonnaise.
Nutritional information (1 portion)
Energy
512.91
kcal
Carbohydrates
67.13
g
Proteins
22.88
g
Lipids
16.26
g
Fiber
2.25
g
Saturates
7.15
g
Monounsaturated fatty acids
6.04
g
Polyunsaturated fatty acids
2.14
g
Cholesterol
61.5
mg
Calcium
183.77
mg
Iron
0.92
mg
Zinc
1.52
mg
Vitamin A
155.5
ug
Vitamin C
2.59
g
Folic acid
12.75
ug
Salt (Sodium)
1113.99
mg
Sugars
6.51
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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