Vegetable Futomaki
A thick roll packed with vegetables. A great option when you are cooking for mixed diets.
- Prep
- 25 min
- Cook
- 25 min
- Total
- 50 min
- Serves
- 3
- Level
- Easy
Photo: Beyzaa Yurtkuran / Pexels
Vegetable Futomaki proves that sushi night and Japanese comfort food do not need fish or meat. An avocado that gives slightly under a gentle press slices cleanly without turning to mush. Japanese cucumbers have tiny seeds and thin skin, so there is no need to peel or scoop them. Leftover components keep for a day in the fridge, but the finished dish is best eaten fresh.
Method
Place 2 cups of rice in a large bowl, cover with cold water and stir with an open hand. Pour off the milky water, repeat until clear, then drain well.
Cook the rice with 2 1/4 cups of water and a small square of kombu in a rice cooker, or in a covered heavy pot: bring to a boil, then keep it on the lowest heat for 15 minutes. Rest 10 minutes with the lid on.
Make sushi vinegar by heating 1/3 cup rice vinegar with 2 tablespoons sugar and a big pinch of salt. Fold it into the freshly cooked rice with a wet paddle, fanning constantly, then cover with a damp towel until needed.
Prepare the vegetables: cut the carrot into fine matchsticks. Cut the cucumber into long thin batons. Blanch the spinach for 20 seconds, cool and squeeze it dry. Slice the avocado thinly and squeeze a few drops of lemon over it to keep it green.
Spread the rice over the nori on a plastic-wrapped mat, arrange the vegetables in a line and roll up tightly.
Slice with a wet knife into 8 pieces and serve with soy sauce.
Chef's note
Kombu dashi gives plant-based dishes a deep savory base.
From the Plant-Based Sushi and Tofu counter
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