Vegetarian Futomaki
Dive into the vibrant world of Japanese cuisine with this Vegetarian Futomaki recipe, a delightful take on the traditional sushi roll. Packed with a rainbow of fresh, plant-based ingredients like creamy avocado, crunchy cucumber, tender shiitake mushrooms, and tangy pickled radish, this recipe offers a symphony of flavors and textures in every bite. Perfectly seasoned sushi rice hugs the colorful fillings, while a sprinkle of toasted sesame seeds adds a nutty finish. Learn the art of sushi rolling with easy-to-follow techniques, and enjoy this satisfying, healthy dish that’s ideal for gatherings, lunchboxes, or a fun dinner at home. Whether you're a seasoned sushi lover or a first-timer, Vegetarian Futomaki will elevate your homemade sushi game.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups sushi rice
- 2.5 cups water
- 0.25 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 5 nori sheets
- 1 cucumber
- 1 carrot
- 5 shiitake mushrooms
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil
- 1 avocado
- 1 cup spinach
- 2 tablespoons toasted sesame seeds
- 0.25 cup pickled radish (takuan)
Instructions
Rinse the sushi rice under cold water until the water runs clear. Drain and place in a rice cooker with 2.5 cups of water. Cook according to the rice cooker's instructions.
While the rice is cooking, mix rice vinegar, sugar, and salt in a small saucepan. Heat over low until the sugar dissolves. Set aside to cool.
Once the rice is cooked, transfer to a large bowl and evenly sprinkle the vinegar mixture over the rice. Use a paddle or spatula to fold the rice gently to mix. Let it cool to room temperature.
Thinly slice the cucumber and carrot into long matchsticks. Set aside.
Heat vegetable oil in a pan over medium heat. Add sliced shiitake mushrooms and sauté for 5 minutes. Add soy sauce and cook until mushrooms are tender. Remove from heat and set aside.
Slice the avocado into thin strips and set aside.
Blanch the spinach in boiling water for 30 seconds, then immediately transfer it to ice-cold water to stop cooking. Squeeze out excess water and pat dry.
Lay a bamboo sushi mat on a flat surface and place a sheet of nori on top, shiny side down.
With wet hands, spread about 3/4 cup of prepared sushi rice evenly over the nori, leaving a 1-inch border at the top.
Lay cucumber, carrot, shiitake mushrooms, avocado, spinach, and pickled radish horizontally across the center of the rice.
Sprinkle with toasted sesame seeds for added flavor.
Using the bamboo mat, carefully roll up the futomaki tightly from the bottom, tucking in the filling as you go. Use the border of nori to seal the roll by moistening it with a bit of water.
Repeat the process with the remaining ingredients to make additional rolls.
Use a sharp knife to slice each roll into 8 pieces. Clean the knife with a damp cloth between cuts for best results.
Serve the Vegetarian Futomaki with soy sauce or your choice of dipping sauces.
Nutrition Facts
Calories |
1349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4970 mg | 216% | |
| Total Carbohydrate | 212.6 g | 77% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 45.8 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 317 mg | 24% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2902 mg | 62% | |
*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.
