Vegan pepper futomaki sushi
Allergens:
Ingredients for 5 portions
Calculate portions
Sushi Rice (Sumeshi)
0.4 kg
Nori seaweed
10.0 g
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
Sunflower oil
0.025 l
Elaboration
- 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)
Energy
361.5
kcal
Carbohydrates
67.57
g
Proteins
7.43
g
Lipids
6.0
g
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.
-
Type of dish
- Beers
- Bread and pastries
- Sándwich
- Shellfish
- Dessert
- Cocktails
- Ice creams and sorbets
- Pasta
- Pizzas, patty
- Breakfasts and brunch
- Meats
- Main course
- Pastries
- Finger foods
- Soups and creams
- Burguers
- Salads
- Coffee, chocolate and infusion
- Juices, milkshakes and beverages
- Birds
- Legumes
- Fish
- Rices
- Eggs
- Patty
- Cheeses
- liqueur
- Appetizers and canapes
- Harvard plate
- Vegetables
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed