Futo Maki
Nutritional values
(Percentage of daily recommendation)
| Calorie | 251 cal. | (12 %) | ||
| Protein | 10.21 g | (10 %) | ||
| Fat | 8.04 g | (7 %) | ||
| Carbohydrates | 31.44 g | (21 %) | ||
| Sugar added | 2.12 g | (8 %) | ||
| Roughage | 0.54 g | (2 %) |
| Vitamin A | 68.3 mg | (8,538 %) | ||
| Vitamin D | 0.08 μg | (0 %) | ||
| Vitamin E | 2.02 mg | (17 %) | ||
| Vitamin B₁ | 0.06 mg | (6 %) | ||
| Vitamin B₂ | 0.12 mg | (11 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.13 mg | (9 %) | ||
| Folate | 22.11 μg | (7 %) | ||
| Pantothenic acid | 0.67 mg | (11 %) | ||
| Biotin | 0.98 μg | (2 %) | ||
| Vitamin B₁₂ | 0.27 μg | (9 %) | ||
| Vitamin C | 3.48 mg | (4 %) | ||
| Potassium | 167.37 mg | (4 %) | ||
| Calcium | 57.1 mg | (6 %) | ||
| Magnesium | 17.7 mg | (6 %) | ||
| Iron | 1.02 mg | (7 %) | ||
| Zinc | 0.67 mg | (8 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Cholesterol | 78.73 mg |
Ingredients
- Ingredients
- 4 large shiitake mushrooms (About 5 grams)
- 2 tsps sugar
- 3 Tbsps light soy sauce
- 3 Tbsps Sake
- 80 grams Omelet
- 4 Fish sticks (About 60 grams)
- 1 pc Cucumber (8 cm)
- 3 toasted Nori seaweed
- 1 tsp Wasabi paste
- 250 grams Sushi rice
Preparation steps
Cover dried mushrooms with 200 ml (approximately 7 ounces) boiling water and soak in a bowl for 30 minutes, then pour through a fine sieve and reserve liquids. Rinse mushrooms under running water and remove hard stems.
Boil reserved mushroom water in a pot. Add mushrooms, sake, sugar and soy sauce and simmer for about 10 minutes. Drain mushrooms, allow to cool and cut into strips.
Rinse surimi stick, pat dry and cut in half lengthwise.
Rinse cucumber, cut in half lengthwise, scrape out seeds and cut lengthwise into 0.5 cm (approximately 1/5 inch) wide strips.
Cut omelette into 1 cm (approximately 1/2 inch) thick strips.
Place a whole nori sheet on the rolling mat and, with damp hands, spread half of sushi rice on it ensuring there is an edge on each side.
Cut a second nori sheet in half crosswise and place on the rice that it closes off the lower edge of the other sheet.
Place half of prepared ingredients across nori sheet and roll everything into a thick log using the rolling mat. Prepare a second roll using the same process with remaining ingredients. Cut each roll into 6 equal pieces and serve.
