45 min
Type of dish: Rices, Fish
Temperature: Room temperature
Cuisine type: Asian cuisine
Allergens
Crustacean
Crustacean
Fish
Fish
Gluten
Gluten
Mustard
Mustard
Traces of molluscs
Traces of molluscs
Traces of sesame
Traces of sesame
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
1.0 g
0.1 kg
Tuna loin 0.1 kg
Sushi Ebi Langostino 0.038 kg
Nori seaweed 1.0 g
Elaboration
  • Prepare the sushi rice.
  • To cover the rice, use a thin fillet of raw salmon or tuna previously frozen.
  • With your right hand, take a portion of rice (being careful not to squeeze it) and wet your index finger from the same hand with wasabi powder dissolved with a drop of water.  Simultaneously, take a little fillet of fish with your left hand and if desired apply a little of the wasabi from your finger.
  • Place the moulded rice portion on the fillet, and using your right thumb make a little hole in the rice to make it lighter when eating. Fold and shape the nigiri. Eat it as fast as possible.
  • Place on top the salmon or tuna fillet.
Nutritional information (1 portion)
Fiber 0.69 g
Saturates 1.13 g
Monounsaturated fatty acids 1.6 g
Polyunsaturated fatty acids 1.23 g
Cholesterol 17.6 mg
Calcium 13.31 mg
Iron 0.38 mg
Zinc 0.35 mg
Vitamin A 16.03 ug
Vitamin C 0.03 g
Folic acid 3.0 ug
Salt (Sodium) 252.59 mg
Sugars 1.67 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.