45 min
Cuisine type: Asian cuisine, Vegan cuisine
Type of dish: Rices, Vegetables
Temperature: Room temperature
Allergens
Crustacean
Crustacean
Molluscs
Molluscs
Mustard
Mustard
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
1.0 g
Aubergine 0.075 kg
Courgette 0.075 kg
Nori seaweed 1.0 g
Arroz para sushi 0.31 kg
Rice vinegar 0.028 l
Sugar 0.003 kg
Table salt 1.24 g
Water 0.062 l
Elaboration
  • First make the rice for the sushi.
  • Cover the rice with slices of zucchini, eggplant or another fried or grilled vegetable of your choice.
  • With wet hands, take a portion of rice without crushing it and wet your index finger in the wasabi dissolved in water.
  • At the same time, take a small fillet of any ingredient previously proposed and spread the wasabi if desired.
  • Place the rice on the fillet using your left hand and with your thumb make a hole in the rice to give it lightness when eating.
  • Turn the Nigiri over and give it its final shape. Eat as soon as possible.
  • Place on top the slices of vegetables that can be held together with a strip of nori seaweed.
Nutritional information (1 portion)
Fiber 0.5 g
Saturates 0.09 g
Monounsaturated fatty acids 0.1 g
Polyunsaturated fatty acids 0.11 g
Cholesterol 0.0 mg
Calcium 7.03 mg
Iron 0.23 mg
Zinc 0.09 mg
Vitamin A 6.1 ug
Vitamin C 4.23 g
Folic acid 4.65 ug
Salt (Sodium) 99.1 mg
Sugars 1.95 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.