King crab, avocado and cucumber uramaki sushi

50 min
Type of dish: Rices, Shellfish, Vegetables
Temperature: Room temperature
Cuisine type: Asian cuisine
Allergens
Crustacean
Crustacean
Eggs
Eggs
Fish
Fish
Molluscs
Molluscs
Sesame
Sesame
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Pepino holandés 0.15 kg
Nori seaweed 10.0 g
Frozen surimi 0.2 kg
Black sesame 12.5 g
Sesame 0.013 kg
Elaboration
  • Peel the avocados and cut them in strips of 0,5 cm. Dress them with salt and lemon juice.
  • Prepare the sushi rice.
  • Peel the cucumber and cut it in strips of 0,5 cm.
  • Prepare the uramaki:
    • Cover a bamboo mat with cling film and open out the nori seaweed placing the shiny part face down. Spread out the rice with wet hands covering all seaweed.
    • Then, fold it with the help of the mat and add the king crab, the avocado and the cucumber.
    • Wrap the uramaki with the help of the mat and slightly press a so that the ingredients stick together.
    • Put the sesame seeds on a plate and cover the sushi rolls with them.
    • Cut into 8 or 10 pieces with a sharp slightly moistened knife.
Nutritional information (1 portion)
Fiber 2.0 g
Saturates 0.88 g
Monounsaturated fatty acids 3.82 g
Polyunsaturated fatty acids 1.63 g
Cholesterol 0.0 mg
Calcium 54.1 mg
Iron 1.27 mg
Zinc 12.75 mg
Vitamin A 49.75 ug
Vitamin C 8.38 g
Folic acid 12.95 ug
Salt (Sodium) 1300.93 mg
Sugars 5.78 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.