Vegetarian Futomaki

Delight in the colorful flavors of Vegetarian Futomaki, a Japanese sushi roll that’s as visually stunning as it is delicious. This recipe features perfectly seasoned sushi rice rolled with fresh, vibrant fillings, including crisp cucumber, sweet pickled radish, creamy avocado, savory shiitake mushrooms sautéed in soy sauce, and blanched spinach for a touch of green. Sprinkled with toasted sesame seeds, each bite offers a satisfying combination of textures and tastes. Whether you’re hosting a sushi night or preparing a wholesome lunch, this futomaki is a vegetarian masterpiece that’s easy to customize and share. Served with a side of soy sauce or your favorite dipping sauce, it’s a flavorful way to enjoy authentic sushi at home. Perfect for sushi enthusiasts seeking a meat-free twist!

Nutriscore Rating: 69/100

Prep Time:60 mins

Cook Time:20 mins

Total Time:80 mins

Servings: 5

Ingredients

• 2 cups sushi rice
• 2.5 cups water
• 0.25 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• 5 nori sheets
• 1 cucumber
• 1 carrot
• 5 shiitake mushrooms
• 2 tablespoons soy sauce
• 1 tablespoon vegetable oil
• 1 avocado
• 1 cup spinach
• 2 tablespoons toasted sesame seeds
• 0.25 cup pickled radish (takuan)

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Drain and place in a rice cooker with 2.5 cups of water. Cook according to the rice cooker's instructions.

Step 2

While the rice is cooking, mix rice vinegar, sugar, and salt in a small saucepan. Heat over low until the sugar dissolves. Set aside to cool.

Step 3

Once the rice is cooked, transfer to a large bowl and evenly sprinkle the vinegar mixture over the rice. Use a paddle or spatula to fold the rice gently to mix. Let it cool to room temperature.

Step 4

Thinly slice the cucumber and carrot into long matchsticks. Set aside.

Step 5

Heat vegetable oil in a pan over medium heat. Add sliced shiitake mushrooms and sauté for 5 minutes. Add soy sauce and cook until mushrooms are tender. Remove from heat and set aside.

Step 6

Slice the avocado into thin strips and set aside.

Step 7

Blanch the spinach in boiling water for 30 seconds, then immediately transfer it to ice-cold water to stop cooking. Squeeze out excess water and pat dry.

Step 8

Lay a bamboo sushi mat on a flat surface and place a sheet of nori on top, shiny side down.

Step 9

With wet hands, spread about 3/4 cup of prepared sushi rice evenly over the nori, leaving a 1-inch border at the top.

Step 10

Lay cucumber, carrot, shiitake mushrooms, avocado, spinach, and pickled radish horizontally across the center of the rice.

Step 11

Sprinkle with toasted sesame seeds for added flavor.

Step 12

Using the bamboo mat, carefully roll up the futomaki tightly from the bottom, tucking in the filling as you go. Use the border of nori to seal the roll by moistening it with a bit of water.

Step 13

Repeat the process with the remaining ingredients to make additional rolls.

Step 14

Use a sharp knife to slice each roll into 8 pieces. Clean the knife with a damp cloth between cuts for best results.

Step 15

Serve the Vegetarian Futomaki with soy sauce or your choice of dipping sauces.

Nutrition Facts

Serving size	(1923.9g)

Amount per serving	% Daily Value*
Calories	1349.2

Total Fat 46.0g	0%
Saturated Fat 6.6g	0%
Polyunsaturated Fat 11.3g
Cholesterol 0mg	0%
Sodium 4969.8mg	0%
Total Carbohydrate 212.6g	0%
Dietary Fiber 28.3g	0%
Total Sugars 45.8g
Protein 32.1g	0%

Vitamin D 63IU	0%
Calcium 317.2mg	0%
Iron 8.9mg	0%
Potassium 2901.5mg	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: 29.7%

Protein: 9.2%

Carbs: 61.1%