Tuna, cheese and cucumber futomaki sushi

45 min
Temperature: Room temperature
Type of dish: Rices, Fish
Cuisine type: Asian cuisine
Allergens
Crustacean
Crustacean
Eggs
Eggs
Fish
Fish
Milk
Milk
Molluscs
Molluscs
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
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)
Fiber 1.04 g
Saturates 7.08 g
Monounsaturated fatty acids 5.94 g
Polyunsaturated fatty acids 2.06 g
Cholesterol 61.5 mg
Calcium 186.35 mg
Iron 1.12 mg
Zinc 1.6 mg
Vitamin A 190.9 ug
Vitamin C 3.28 g
Folic acid 13.85 ug
Salt (Sodium) 1100.28 mg
Sugars 6.22 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.