45 min
Suitable for vegans
Type of dish: Rices, Vegetables
Temperature: Room temperature
Cuisine type: Vegan cuisine, Asian 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
Red pepper 0.075 kg
Green pepper 0.075 kg
Onion 0.075 kg
Yellow pepper 0.075 kg
Red onion 0.05 kg
Rice vinegar 0.025 l
  • Prepare the sushi rice.
  • Prepare the vegetables:
    • Cut the peppers into 1 x 1 cm strips and sauté them.
    • Cut the onion into thin shreds and sauté.
  • To elaborate the futomaki:
    • Film a bamboo mat and spread the Nori seaweed with the shine 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 pickled red onion (optional).
Nutritional information (1 portion)
Fiber 2.89 g
Saturates 0.84 g
Monounsaturated fatty acids 1.48 g
Polyunsaturated fatty acids 3.16 g
Cholesterol 0.03 mg
Calcium 40.06 mg
Iron 0.81 mg
Zinc 0.15 mg
Vitamin A 38.48 ug
Vitamin C 40.52 g
Folic acid 7.61 ug
Salt (Sodium) 638.13 mg
Sugars 6.01 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.