80 min
Type of dish: Vegetables, Rices, Shellfish, Fish
Temperature: Room temperature
Cuisine type: Asian cuisine
Allergens
Crustacean
Crustacean
Fish
Fish
Milk
Milk
Molluscs
Molluscs
Mustard
Mustard
Sesame
Sesame
Soy
Soy
Sulfites
Sulfites
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 105.07 g
Saturates 4.03 g
Monounsaturated fatty acids 7.34 g
Polyunsaturated fatty acids 5.57 g
Cholesterol 95.4 mg
Calcium 1983.23 mg
Iron 169.31 mg
Zinc 28.8 mg
Vitamin A 703.26 ug
Vitamin C 2437.0 g
Folic acid 1760.58 ug
Salt (Sodium) 955824.58 mg
Sugars 804.19 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.