Vegan futomaki sushi with asparagus and avocado

45 min
Type of dish: Rices, Vegetables
Temperature: Room temperature
Cuisine type: Asian cuisine, Vegan cuisine
Allergens
Crustacean
Crustacean
Eggs
Eggs
Molluscs
Molluscs
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Red pepper 0.1 kg
Avocado 0.15 kg
Mayonnaise sauce 0.025 l
Tabasco 0.25 ml
Elaboration
  • Make the  sushi rice.
  • Prepare the vegetables:
    • Cut the red pepper into strips of 1x1 cm and sauté.
    • Cook the asparagus for 3 minutes.
    • Peel the avocados and cut them into 0,5 cm strips, season with salt and lemon juice.
  • To make the futomaki:
    • Take a bamboo sushi mat and place a sheet of Nori seaweed on top. Dip your fingers in water before and spread the rice over three quarters of the seaweed. (leave one quarter empty to close easily.)
    •  place the vegetables in the centre.
    • Roll up the futomaki slowly and press lightly with both hands.
    • Using a lightly moistened sharp knife cut into 8-10 pieces.
    • Finally decorate with spicy mayonnaise.
Nutritional information (1 portion)
Fiber 2.69 g
Saturates 1.18 g
Monounsaturated fatty acids 5.55 g
Polyunsaturated fatty acids 0.99 g
Cholesterol 13.0 mg
Calcium 32.55 mg
Iron 1.41 mg
Zinc 12.75 mg
Vitamin A 79.9 ug
Vitamin C 22.98 g
Folic acid 6.2 ug
Salt (Sodium) 675.78 mg
Sugars 5.42 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.