45 min
Type of dish: Rices, Fish
Temperature: Room temperature
Cuisine type: Asian cuisine
Allergens
Crustacean
Crustacean
Fish
Fish
Molluscs
Molluscs
Mustard
Mustard
Sulfites
Sulfites
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 0.1 g
Saturates 1.07 g
Monounsaturated fatty acids 1.56 g
Polyunsaturated fatty acids 1.19 g
Cholesterol 17.6 mg
Calcium 13.45 mg
Iron 0.4 mg
Zinc 0.36 mg
Vitamin A 19.57 ug
Vitamin C 0.03 g
Folic acid 3.0 ug
Salt (Sodium) 253.18 mg
Sugars 1.47 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.