Sushi assortment

Ingredients
Elaboration
Nutritional information

80 min

Type of dish: Vegetables, Rices, Shellfish, Fish

Temperature: Room temperature

Cuisine type: Asian cuisine

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Maki sushi 0.25 kg

Uramaki (California roll) 0.25 kg

Nigiri sushi 0.25 kg

Ponzu sauce 0.075 l

Jengibre encurtido 0.01 kg

Wasabi 0.005 kg

Ingredients for Maki sushi (0.25 kg) See Recipe

Sushi Rice (Sumeshi) 0.25 kg

Nori seaweed 5.0 g

Cucumbers 0.125 kg

Fresh cheese 0.1 kg

Ingredients for Uramaki (California roll) (0.25 kg) See Recipe

Sushi Rice (Sumeshi) 0.25 kg

Nori seaweed 5.0 g

Salmon 0.125 kg

Avocado 0.1 kg

Toasted Sesame 2.5 g

Ingredients for Nigiri sushi (0.25 kg) See Recipe

Sushi Rice (Sumeshi) 0.25 kg

1.0 g

Langoustine 0.15 kg

0.2 kg

Ingredients for Ponzu sauce (0.075 l) See Recipe

Soya sauce 0.028 l

Rives lime juice, bottle 0.011 l

Orange juice 0.023 l

Mirin 0.019 l

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)

Energy

748.75

kcal

Carbohydrates

125.18

Proteins

30.25

Lipids

12.84

Fiber 4.25 g

Saturates 3.04 g