80 min
Type of dish: Vegetables, Rices, Shellfish, Fish
Temperature: Room temperature
Cuisine type: Asian cuisine
Allergens
Crustacean
Crustacean
Fish
Fish
Gluten
Gluten
Milk
Milk
Mustard
Mustard
Sesame
Sesame
Soy
Soy
Sulfites
Sulfites
Traces of molluscs
Traces of molluscs
Elaboration
  • The assortment of sushi consists of a variety of maki, uramaki or nigiri, but other types such as temaki or onigiri could be included.
  • The assortment is normally served with ponzu sauce.
  • It is also served with wasabi made by dissolving the wasabi powder in a little water or it can be purchased as a paste.
  • It is optional to garnish with ginger or other pickled vegetables such as red onion or carrot.
Nutritional information (1 portion)
Fiber 4.25 g
Saturates 3.04 g
Monounsaturated fatty acids 5.19 g
Polyunsaturated fatty acids 2.29 g
Cholesterol 59.48 mg
Calcium 110.78 mg
Iron 1.48 mg
Zinc 7.28 mg
Vitamin A 35.87 ug
Vitamin C 7.87 g
Folic acid 14.55 ug
Salt (Sodium) 2462.12 mg
Sugars 13.31 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.