Uramaki sushi with salmon, avocado and cheese

50 min
Type of dish: Rices, Fish, Vegetables
Temperature: Room temperature
Cuisine type: Asian cuisine
Allergens
Crustacean
Crustacean
Fish
Fish
Milk
Milk
Molluscs
Molluscs
Sesame
Sesame
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Avocado 0.15 kg
Cheese spread 0.2 kg
Nori seaweed 10.0 g
Toasted Sesame 25.0 g
Elaboration
  • Make the salmon and cut it into strips of 1x 1cm.
  • Peel the avocados and cut them into 1/2 cm strips, season to taste with salt and lemon juice.
  • Make the  sushi rice.
  • Cut the nori seaweed leaves in half.
  • To make the uramaki:
    • To make the sushi take a bamboo sushi mat and place a sheet of Nori seaweed on top. With wet hands place the rice over the seaweed.
    • After, turn it upside down and place the cheese, avocado and salmon with the help of a mat.
    • Roll up the uramaki slowly and press lightly with both hands.
    • Baste the rolls with sesame.
    • Using a lightly moistened sharp knife cut into 6-8 pieces.
Nutritional information (1 portion)
Fiber 1.85 g
Saturates 7.66 g
Monounsaturated fatty acids 9.17 g
Polyunsaturated fatty acids 2.84 g
Cholesterol 51.0 mg
Calcium 264.94 mg
Iron 2.76 mg
Zinc 14.17 mg
Vitamin A 173.45 ug
Vitamin C 5.38 g
Folic acid 28.75 ug
Salt (Sodium) 1158.95 mg
Sugars 7.86 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.