Uramaki (California roll)
60 min
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Elaboration
- Firstly prepare the rice for the sushi.
- Once the rice is ready, cover the bamboo mat with plastic film and spread the Nori seaweed over the film with the shiny part facing down. Having previously moistened your hands, spread the rice on 3/4 over the seaweed (leave 1/4 part uncovered to ease the closing process).
- Once the rice is spread, sprinkle with toasted sesame seeds and turn it over so that the rice is on the outside. With the nori seaweed inside, place the avocado and the salmon (previously frozen) ... or a filling of your choice, but in a horizontal direction. Roll the uramaki using the mat pressing a little so that it is well joined.
- Cut into six or eight pieces with a sharpened and slightly moistened knife.
Nutritional information (1 portion)
Energy
240.28
kcal
Carbohydrates
41.32
g
Proteins
7.53
g
Lipids
4.53
g
Fiber
1.59
g
Saturates
0.71
g
Monounsaturated fatty acids
2.38
g
Polyunsaturated fatty acids
0.66
g
Cholesterol
8.38
mg
Calcium
15.05
mg
Iron
0.41
mg
Zinc
6.02
mg
Vitamin A
9.33
ug
Vitamin C
2.55
g
Folic acid
6.4
ug
Salt (Sodium)
412.87
mg
Sugars
2.76
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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