Maki sushi

Ingredients
Elaboration
Nutritional information

60 min

Suitable for vegetarians

Type of dish: Vegetables, Rices, Fish

Temperature: Room temperature

Cuisine type: Asian cuisine

Seasonal period: All year

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

Ingredients for Sushi Rice (Sumeshi) (0.25 kg) See Recipe

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

Sugars 6.97 g

Salt (Sodium) 636.98 mg

Folic acid 5.94 ug

Vitamin C 2.07 g

Vitamin A 14.54 ug

Zinc 0.47 mg

Iron 0.32 mg

Calcium 45.38 mg

Cholesterol 2.9 mg

Polyunsaturated fatty acids 0.14 g

Monounsaturated fatty acids 0.65 g

Saturates 1.31 g

Fiber 1.38 g

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

Recipes

80 min

Sushi assortment

Type of dish: Vegetables, Rices, Shellfish, Fish
Temperature: Room temperature
Cuisine type: Asian cuisine