45 min
Vegan Suitable for vegans
Type of dish: Vegetables, Rices
Temperature: Room temperature
Cuisine type: Asian cuisine, Vegan cuisine
Allergens
Gluten
Gluten
Sesame
Sesame
Soy
Soy
Traces of crustaceans
Traces of crustaceans
Traces of fish
Traces of fish
Traces of molluscs
Traces of molluscs
Ingredients for 5 portions
Ingredients for portions/units
Courgette 0.075 kg
Carrots 0.075 kg
Nori seaweed 10.0 g
Ensalada de algas y sésamo 0.01 kg
Elaboration
  • Prepare the vegetables:
    • Cut the zucchini with the skin on into 1 x 1 cm strips and blanch.
    • Fillet the mushroom and orellanas, sauté.
    • Cut the peeled carrot into 1 x 1 cm strips and boil.
    • Prepare the sushi rice.
  • To elaborate the futomaki:
    • Film a bamboo mat and spread the Nori seaweed with the shiny part facing down. On top of the seaweed and having previously moistened your hands, spread the rice over 3/4 of the seaweed (leave 1/4 uncovered to enable it to close easier).
    • Once extended, place the vegetables in the middle.
    • Wrap the futomaki with the help of the mat by pressing a little so that it is well compressed.
    • Cut into 8 or 10 units with a sharp moistened knife.
    • Decorate with wakame seaweed and sesame.
Nutritional information (1 portion)
Fiber 3.27 g
Saturates 0.2 g
Monounsaturated fatty acids 0.13 g
Polyunsaturated fatty acids 0.18 g
Cholesterol 0.0 mg
Calcium 20.0 mg
Iron 0.67 mg
Zinc 0.21 mg
Vitamin A 182.45 ug
Vitamin C 4.91 g
Folic acid 9.11 ug
Salt (Sodium) 693.74 mg
Sugars 6.68 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.