Tuna, cheese and cucumber futomaki sushi

45 min
Temperature: Room temperature
Type of dish: Rices, Fish
Cuisine type: Asian cuisine
Seasonal period: All year
Allergens:
Eggs
Eggs
Fish
Fish
Gluten
Gluten
Milk
Milk
Sulfites
Sulfites
Traces of crustaceans
Traces of crustaceans
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
Frozen bonito (tuna loin) 0.25 kg
Pepino holandés 0.15 kg
Cheese spread 0.2 kg
Mayonnaise sauce 0.025 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
Elaboration
  • Prepare the tuna: cut it into strips of 1 x 1 cm.
  • Peel the cucumber and cut it into strips of 0,5 x 0,5 cm.
  • Prepare the sushi rice.
  • Prepare the futomaki:
    • Cover a bamboo mat with cling film and open out the nori seaweed placing the shiny part face down. Spread out the rice with wet hands on 3/4 of the seaweed (leave 1/4 without rice to be able to close it easier).
    • Then, place the spreadable cheese, the cucumber and the tuna in the middle.
    • Wrap the futomaki with the help of the mat and slightly press so that the ingredients stick together.
    • Cut into 8 or 10 pieces with a slightly moistened sharp knife.
    • Finally, decorate with a drop of spicy mayonnaise.
Nutritional information (1 portion)
Energy
512.91
kcal
Carbohydrates
67.13
g
Proteins
22.88
g
Lipids
16.26
g
Fiber 2.25 g
Saturates 7.15 g
Monounsaturated fatty acids 6.04 g
Polyunsaturated fatty acids 2.14 g
Cholesterol 61.5 mg
Calcium 183.77 mg
Iron 0.92 mg
Zinc 1.52 mg
Vitamin A 155.5 ug
Vitamin C 2.59 g
Folic acid 12.75 ug
Salt (Sodium) 1113.99 mg
Sugars 6.51 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.