Low Sodium Futomaki
Dive into the vibrant world of Japanese cuisine with our "Low Sodium Futomaki" recipe—a nutritious and flavorful twist on the classic sushi roll. Designed for health-conscious sushi lovers, this delicate dish combines colorful vegetables like cucumber, carrot, spinach, and creamy avocado with tamagoyaki (Japanese omelet) and the option of imitation crab for added protein—all wrapped in perfectly seasoned sushi rice and nori. Toasted sesame seeds introduce a nutty flair, while a simple rice vinegar blend keeps sodium levels low without sacrificing flavor. Perfect for gatherings, lunchboxes, or light dinners, this recipe is a feast for both the eyes and palate, offering a wholesome way to indulge in sushi-making at home.
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 1.5 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 4 sheets Nori sheets
- 1 medium Cucumber
- 1 medium Carrot
- 1 cup Cooked spinach
- 1 piece Cooked egg (tamagoyaki)
- 1 medium Avocado
- 6 sticks Imitation crab stick (optional for protein)
- 1 tablespoon Sesame seeds, toasted
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and 2.5 cups of water in a rice cooker. Cook according to the manufacturer's instructions.
While the rice is cooking, prepare the sushi vinegar by mixing rice vinegar and sugar in a small bowl until the sugar is dissolved.
Once the rice is cooked, transfer it to a large bowl and let it cool slightly. Gradually fold in the sushi vinegar with a spoon or rice paddle. Be careful not to smash the rice.
Peel the cucumber, remove the seeds, and cut it into thin strips. Do the same with the carrot after peeling.
If not done already, cook the spinach, then drain and let it cool down.
Prepare the tamagoyaki (Japanese omelet), slice it into thin strips.
Slice the avocado in half, remove the pit, peel, and cut into thin slices.
If using imitation crab sticks, separate them into strips.
Lay a bamboo sushi mat on a clean work surface. Place a sheet of nori on the mat, shiny side down.
Wet your hands to prevent sticking and spread about 3/4 cup of sushi rice evenly over the nori, leaving a 1-inch border at the top edge.
Sprinkle some sesame seeds over the rice for added flavor.
Arrange a strip each of cucumber, carrot, spinach, tamagoyaki, avocado, and imitation crab along the bottom third of the rice.
Use the bamboo mat to help roll the futomaki, pressing gently to seal. Moisten the top border of the nori to seal the roll.
Repeat with the remaining ingredients.
Using a sharp knife, cut each roll into 6-8 pieces, wiping the knife with a damp cloth between cuts to maintain clean edges.
Serve immediately with low sodium soy sauce or enjoy as is for a mild and savory taste.
Nutrition Facts
Calories |
1553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 288 mg | 96% | |
| Sodium | 4660 mg | 203% | |
| Total Carbohydrate | 243.1 g | 88% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 43.8 g | ||
| Protein | 69.8 g | 140% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 584 mg | 45% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 3065 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
