Salmon Futomaki

Name: Salmon Futomaki
Total time: 30 min
Yield: 297 g
Ingredients: Gimbap Seaweed 2 g; Salmon 100 piece (palm size); Fresh Cucumber 41 g; Ottogi Traditional Sesame Oil 4 g; Brown & White Rice (50:50) 150 g

Cook 30 min Difficulty NORMAL 438 kcal

#Futomaki #Salmon Roll #Japanese Cuisine #Sushi #Gimbap #Salmon Dish #Party Food #Home-cooked Meal #Simple Recipe #Healthy Food

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Ingredients

Main ingredients

Gimbap Seaweed 2 g
Salmon 1 piece (palm size)
Fresh Cucumber 41 g
Ottogi Traditional Sesame Oil 4 g
Brown & White Rice (50:50) 150 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 56.66 g 53%

Protein 27.53 g 26%

Fat 10.52 g 22%

Serving size 297g

Cooking steps

1

Prepare the ingredients such as salmon, cucumber, avocado, pickled radish, egg, and rice.
2

Slice the salmon thinly and cut the cucumber and avocado into long strips.
3

Beat the eggs and add salt and sugar, then cook a thin omelet.
4

Spread the rice evenly on the seaweed sheet and place the fillings (salmon, cucumber, avocado, pickled radish, egg) on top.
5

Roll it up and shape it.
6

Cut into bite-sized pieces.

Salmon Futomaki

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