Vegan futomaki sushi with asparagus and avocado

45 min
Suitable for vegans
Type of dish: Rices, Vegetables
Temperature: Room temperature
Cuisine type: Asian cuisine, Vegan cuisine
Seasonal period: All year
Allergens:
Gluten
Gluten
Soy
Soy
Sulfites
Sulfites
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
Sushi Rice (Sumeshi) 0.4 kg
Nori seaweed 10.0 g
Red pepper 0.1 kg
Avocado 0.15 kg
Wild asparagus 0.25 kg
Egg free mayonnaise 0.25 l
Tabasco 0.25 ml
See Recipe
Rice for sushi 0.4 kg
Rice vinegar 0.052 l
Sugar 0.02 kg
Table salt 8.0 g
Water 0.4 l
Soya drink 0.083 l
Table salt 0.833 g
Sunflower oil 0.167 l
Vinegar 0.008 l
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)
Energy
650.11
kcal
Carbohydrates
67.83
g
Proteins
8.61
g
Lipids
37.29
g
Fiber 3.36 g
Saturates 4.9 g
Monounsaturated fatty acids 11.15 g
Polyunsaturated fatty acids 20.6 g
Cholesterol 0.17 mg
Calcium 25.42 mg
Iron 0.96 mg
Zinc 9.03 mg
Vitamin A 35.52 ug
Vitamin C 15.89 g
Folic acid 7.29 ug
Salt (Sodium) 709.04 mg
Sugars 5.59 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.