Tuna or salmon nigiri sushi
45 min
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Sushi Rice (Sumeshi)
0.15 kg
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)
Energy
195.4
kcal
Carbohydrates
24.43
g
Proteins
12.38
g
Lipids
5.18
g
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.
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