45 min
Suitable for vegans
Type of dish: Vegetables, Rices
Temperature: Room temperature
Cuisine type: Asian cuisine, Vegan cuisine
Seasonal period: All year
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
  • 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.