Maki sushi

60 min

Suitable for vegetarians

Type of dish: Vegetables, Rices, Fish

Temperature: Room temperature

Cuisine type: Asian cuisine

Allergens

Ingredients for 5 portions Calculate portions

Sushi Rice (Sumeshi) 0.25 kg

Nori seaweed 5.0 g

Cucumbers 0.125 kg

Fresh cheese 0.1 kg

Rice for sushi 0.25 kg

Rice vinegar 0.033 l

Sugar 0.013 kg

Table salt 5.0 g

Water 0.25 l

Elaboration

First make the rice for the sushi.
To make the sushi take a bamboo sushi mat and place a sheet of Nori seaweed on top. Dip your fingers in water before and spread the rice over three quarters of the seaweed (leave one quarter free of rice to be able to close it easily.)
Next place carrot, avocado and salmon (previously frozen) or a filling of your choice in a line.
Roll up the bamboo mat slowly and press lightly with both hands.
Using a lightly moistened sharp knife cut into 6-8 pieces.
Serve with wasabi (dissolving the powdered wasabi in water or wasabi paste.)
You can also serve with ponzu sauce (by heating the mirin with ginger and adding citrus juice) or soy sauce.
Serve cold.
Optional served with pickled ginger.

Nutritional information (1 portion)

Energy

224.2

kcal

Carbohydrates

41.64

Proteins

7.28

Lipids

2.76

Fiber 1.38 g

Saturates 1.31 g

Monounsaturated fatty acids 0.65 g

Polyunsaturated fatty acids 0.14 g

Cholesterol 2.9 mg

Calcium 45.38 mg

Iron 0.32 mg

Zinc 0.47 mg

Vitamin A 14.54 ug

Vitamin C 2.07 g

Folic acid 5.94 ug

Salt (Sodium) 636.98 mg

Sugars 6.97 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.

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Sushi assortment