lunch · vegetarian · dairy-free
Vegetable futomaki
Thick rolls packed with sweet omelet, carrot, spinach, cucumber and pickled radish.
- Time
- 45min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains egg, wheat, soy and sesame.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Cook the egg as a thick omelet and cut into long strips.
-
2
Blanch the carrot 2 minutes and the spinach 30 seconds; squeeze the spinach dry and toss with soy and sesame oil.
-
3
Spread rice over a full nori sheet, leaving 2.5 cm bare at the far edge.
-
4
Lay egg, carrot, spinach, cucumber and daikon in the middle and roll firmly.
-
5
Rest 5 minutes, then cut into 8 thick slices.
