Vegan Futomaki

Delight in the vibrant flavors and textures of Vegan Futomaki, a stunning Japanese sushi roll packed with wholesome, plant-based ingredients. This recipe features perfectly seasoned sushi rice wrapped in nori and filled with an array of colorful vegetables—crisp cucumber, creamy avocado, sweet red bell pepper, tender carrot, and savory soy-marinated shiitake mushrooms. Sprinkled with sesame seeds and paired with traditional accompaniments like wasabi and pickled ginger, these rolls are as visually appealing as they are delicious. Perfect for sharing, Vegan Futomaki is a fun and satisfying recipe that’s ideal for a light lunch, appetizer, or a sushi night at home. Plus, it’s completely vegan, making it suitable for plant-based eaters and sushi lovers alike.

Nutriscore Rating: 70/100

Prep Time:45 mins

Cook Time:15 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups Sushi rice
• 2.5 cups Water
• 4 tablespoons Rice vinegar
• 2 tablespoons Sugar
• 1 teaspoon Salt
• 4 sheets Nori sheets
• 1 large Carrot
• 1 medium Cucumber
• 1 large Avocado
• 0.5 unit Red bell pepper
• 100 grams Shiitake mushrooms
• 2 tablespoons Soy sauce
• 1 tablespoon Mirin
• 2 tablespoons Sesame seeds
• 1 teaspoon Wasabi
• 50 grams Pickled ginger

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Combine the rice and 2.5 cups of water in a rice cooker and cook according to the manufacturer's instructions. Let it sit to complete steaming for 10 minutes once done.

Step 2

While the rice is cooking, prepare the sushi vinegar by mixing rice vinegar, sugar, and salt in a small saucepan. Heat over low heat until the sugar and salt dissolve. Set aside to cool.

Step 3

Transfer the cooked rice to a large, non-metallic bowl. Gradually fold in the vinegar mixture with a rice paddle, being careful not to mash the rice. Fan the rice to help it cool and absorb the vinegar. Cover the bowl with a damp cloth when not in use to prevent the rice from drying out.

Step 4

Peel the carrot and cucumber. Cut the carrot, cucumber, avocado, and red bell pepper into long, thin strips.

Step 5

Slice shiitake mushrooms and sauté them in a pan over medium heat with soy sauce and mirin until they are tender and the liquid has evaporated, about 5 minutes. Let them cool.

Step 6

Lay a bamboo sushi mat on a clean surface and place a sheet of nori on the mat, shiny side down. With wet hands, spread a quarter of the sushi rice evenly over the nori, leaving a 1-inch border at the top edge.

Step 7

Arrange carrot, cucumber, avocado, red bell pepper, and shiitake mushrooms in a horizontal line across the center of the rice. Sprinkle with sesame seeds.

Step 8

Starting with the edge closest to you, lift the bamboo mat and roll it over the filling. Gently press to secure while rolling. Moisten the top border with a little water to seal the edge.

Step 9

Use a sharp, wet knife to slice the roll into pieces. Repeat the process with the remaining ingredients.

Step 10

Serve the futomaki rolls with wasabi and pickled ginger on the side.

Nutrition Facts

Serving size	(1830.4g)

Amount per serving	% Daily Value*
Calories	1294.4

Total Fat 42.1g	0%
Saturated Fat 6.2g	0%
Polyunsaturated Fat 7.9g
Cholesterol 0mg	0%
Sodium 4177.0mg	0%
Total Carbohydrate 207.0g	0%
Dietary Fiber 27.7g	0%
Total Sugars 45.5g
Protein 28.2g	0%

Vitamin D 18IU	0%
Calcium 215.6mg	0%
Iron 7.2mg	0%
Potassium 2441.4mg	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: 28.7%

Protein: 8.5%

Carbs: 62.7%