Vegan Futomaki
Experience the perfect harmony of flavors and textures with this Vegan Futomaki recipe, a plant-based twist on the traditional Japanese sushi roll. Packed with vibrant, fresh vegetables like carrot, cucumber, avocado, and red bell pepper, along with tender shiitake mushrooms sautéed in soy sauce and mirin, this recipe delivers a delightful medley of umami and crunch. Each roll is wrapped in nutrient-rich nori and complemented by seasoned sushi rice for the authentic taste of sushi night at home—all completely vegan! Finished with a touch of sesame seeds and served alongside wasabi and pickled ginger, this recipe is an excellent option for sushi lovers looking for a wholesome, cruelty-free meal. Quick to prepare, fun to assemble, and bursting with bold flavors, Vegan Futomaki is a show-stopping choice for dinner parties or a special night in.
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 4 tablespoons Rice vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 4 sheets Nori sheets
- 1 large Carrot
- 1 medium Cucumber
- 1 large Avocado
- 0.5 unit Red bell pepper
- 100 grams Shiitake mushrooms
- 2 tablespoons Soy sauce
- 1 tablespoon Mirin
- 2 tablespoons Sesame seeds
- 1 teaspoon Wasabi
- 50 grams Pickled ginger
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 and cook according to the manufacturer's instructions. Let it sit to complete steaming for 10 minutes once done.
While the rice is cooking, prepare the sushi vinegar by mixing rice vinegar, sugar, and salt in a small saucepan. Heat over low heat until the sugar and salt dissolve. Set aside to cool.
Transfer the cooked rice to a large, non-metallic bowl. Gradually fold in the vinegar mixture with a rice paddle, being careful not to mash the rice. Fan the rice to help it cool and absorb the vinegar. Cover the bowl with a damp cloth when not in use to prevent the rice from drying out.
Peel the carrot and cucumber. Cut the carrot, cucumber, avocado, and red bell pepper into long, thin strips.
Slice shiitake mushrooms and sauté them in a pan over medium heat with soy sauce and mirin until they are tender and the liquid has evaporated, about 5 minutes. Let them cool.
Lay a bamboo sushi mat on a clean surface and place a sheet of nori on the mat, shiny side down. With wet hands, spread a quarter of the sushi rice evenly over the nori, leaving a 1-inch border at the top edge.
Arrange carrot, cucumber, avocado, red bell pepper, and shiitake mushrooms in a horizontal line across the center of the rice. Sprinkle with sesame seeds.
Starting with the edge closest to you, lift the bamboo mat and roll it over the filling. Gently press to secure while rolling. Moisten the top border with a little water to seal the edge.
Use a sharp, wet knife to slice the roll into pieces. Repeat the process with the remaining ingredients.
Serve the futomaki rolls with wasabi and pickled ginger on the side.
Nutrition Facts
Calories |
1315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3986 mg | 173% | |
| Total Carbohydrate | 214.1 g | 78% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 42.1 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 253 mg | 19% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2239 mg | 48% | |
*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.
