Uramaki (California roll)

60 min
Type of dish: Fish, Rices, Vegetables
Cuisine type: Asian cuisine
Temperature: Room temperature
Seasonal period: All year
Allergens:
Fish
Fish
Gluten
Gluten
Sesame
Sesame
Traces of crustaceans
Traces of crustaceans
Traces of molluscs
Traces of molluscs
Ingredients for 5 portions
Ingredients for portions/units
Sushi Rice (Sumeshi) 0.25 kg
Nori seaweed 5.0 g
Salmon 0.125 kg
Avocado 0.1 kg
Toasted Sesame 2.5 g
See Recipe
Rice for sushi 0.25 kg
Rice vinegar 0.033 l
Sugar 0.013 kg
Table salt 5.0 g
Water 0.25 l
Elaboration
  • Firstly prepare the rice for the sushi.
  • Once the rice is ready, cover the bamboo mat with plastic film and spread the Nori seaweed over the film with the shiny part facing down. Having previously moistened your hands, spread the rice on 3/4 over the seaweed (leave 1/4 part uncovered to ease the closing process).
  • Once the rice is spread, sprinkle with toasted sesame seeds and turn it over so that the rice is on the outside. With the nori seaweed inside, place the avocado and the salmon (previously frozen) ... or a filling of your choice, but in a horizontal direction. Roll the uramaki using the mat pressing a little so that it is well joined.
  • Cut into six or eight pieces with a sharpened and slightly moistened knife.
Nutritional information (1 portion)
Energy
240.28
kcal
Carbohydrates
41.32
g
Proteins
7.53
g
Lipids
4.53
g
Fiber 1.59 g
Saturates 0.71 g
Monounsaturated fatty acids 2.38 g
Polyunsaturated fatty acids 0.66 g
Cholesterol 8.38 mg
Calcium 15.05 mg
Iron 0.41 mg
Zinc 6.02 mg
Vitamin A 9.33 ug
Vitamin C 2.55 g
Folic acid 6.4 ug
Salt (Sodium) 412.87 mg
Sugars 2.76 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.