Low Fat Futomaki

Elevate your sushi-making game with this healthier twist on a Japanese classic—Low Fat Futomaki! Packed with vibrant, nutrient-rich ingredients like fresh cucumber, tender spinach, earthy shiitake mushrooms, and fluffy egg whites, this recipe delivers all the satisfying flavors and textures you love in traditional futomaki but with a lighter touch. The sushi rice is delicately seasoned with a tangy rice vinegar mixture, perfectly complementing the colorful fillings wrapped snugly in sheets of nori. With its low-fat components and meticulous preparation, this dish is an excellent option for a wholesome lunch or an elegant appetizer. Plus, it’s a rewarding culinary project that’s as fun to make as it is to eat! Try it out to experience the art of sushi rolling, and serve with a side of soy sauce for a delightful dipping experience.

Nutriscore Rating: 71/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 5

Ingredients

• 2 cups sushi rice
• 2.5 cups water
• 3 tablespoons rice vinegar
• 1 tablespoon sugar
• 0.5 teaspoon salt
• 5 sheets nori sheets
• 1 medium cucumber
• 1 medium carrot
• 4 pieces shiitake mushrooms
• 1 cup spinach
• 4 pieces egg whites
• 2 tablespoons soy sauce
• 0.5 cup cooked kanpyo (dried gourd strips)
• 1 piece bamboo sushi mat

Directions

Step 1

Rinse the sushi rice under cool water until the water runs clear. Combine 2 cups of rice with 2.5 cups of water in a rice cooker and cook according to your rice cooker's instructions.

Step 2

While the rice is cooking, mix together 3 tablespoons of rice vinegar, 1 tablespoon of sugar, and 0.5 teaspoon of salt until both the sugar and salt dissolve. Set aside.

Step 3

Prepare the fillings: Peel and julienne the cucumber and carrot. Boil and drain the spinach, then press to remove excess water. Rehydrate the shiitake mushrooms in warm water, drain, and slice thinly.

Step 4

Lightly beat 4 egg whites with a pinch of salt and cook in a non-stick skillet over medium heat to make a thin omelette, then slice into strips.

Step 5

Once the rice is cooked, transfer it to a wooden or glass mixing bowl and gently mix in the vinegar mixture with a wooden spatula, cutting and folding the rice to ensure it is evenly seasoned without crushing the grains. Let the rice cool to room temperature.

Step 6

Place a sheet of nori shiny side down on the bamboo sushi mat. With wet hands, spread a thin layer (about 3/4 cup) of cooled rice over the nori, leaving about 1 inch of nori uncovered at the top edge.

Step 7

Lay a small amount of each filling (cucumber, carrot, shiitake mushrooms, spinach, egg white omelette, and kanpyo) across the center of the rice.

Step 8

Starting from the edge closest to you, use the bamboo mat to roll the nori over the fillings, applying gentle but even pressure to shape the roll. Continue rolling, maintaining the shape, until you reach the uncovered nori edge. Dampen the top edge with a bit of water to seal the roll.

Step 9

Using a sharp knife moistened with water, slice the roll into 6 to 8 pieces. Clean the knife between cuts to ensure smooth edges.

Step 10

Repeat with the remaining rice and ingredients, then serve the futomaki with soy sauce for dipping.

Nutrition Facts

Serving size	(1787.8g)

Amount per serving	% Daily Value*
Calories	872.2

Total Fat 2.6g	0%
Saturated Fat 0.4g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 2786.6mg	0%
Total Carbohydrate 176.8g	0%
Dietary Fiber 12.7g	0%
Total Sugars 23.8g
Protein 36.1g	0%

Vitamin D 10.8IU	0%
Calcium 224.5mg	0%
Iron 5.8mg	0%
Potassium 1867.6mg	0%

*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.

Source of Calories

Fat: 2.7%

Protein: 16.5%

Carbs: 80.8%