Maki with Salmon and Avocado
Nutritional values
(Percentage of daily recommendation)
| Calorie | 136 cal. | (6 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.9 g | (3 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin K | 0.9 μg | (2 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 13 μg | (4 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1 μg | (2 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 87 mg | (2 %) | ||
| Calcium | 8 mg | (1 %) | ||
| Magnesium | 17 mg | (6 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 3 mg | |||
| Complete sugar | 1 g |
Ingredients
- For the sushi
- ½ ripe Avocado
- 1 tsp lemon juice
- 1 tsp Wasabi
- 125 grams fresh Salmon
- 2 toasted Nori seaweed
- 400 grams Sushi rice
- For the sushi rice; Basic recipe (1 kg of finished sushi rice)
- 400 grams Sushi rice
- 600 milliliters water
- 1 pc Kombu seaweed (Seaweed, approximately 8 x 8 cm)
- 4 Tbsps Rice vinegar
- ½ tsp salt
- 1 tsp sugar
Preparation steps
For the sushi, peel half avocado and cut lengthwise into 8 strips and immediately sprinkle with lemon juice.
Cut salmon into 0.5 cm (approximately 1/5 inch) thick slices.
Cut nori sheets in half crosswise.
Place nori sheets separately on a sushi rolling mat. Brush each nori sheet with a little wasabi paste, cover each with 1/4 of sushi rice (directions below), salmon and avocado and roll each nori sheet into a sushi rolls. Cut each sushi roll into 6 equal pieces.
For the basic sushi rice recipe:
Rinse rice under running water in a colander until water runs clear.
Place rice, water and kelp in a solid cooking container and cook at 100°C (approximately 200°F) for 18 minutes in an electric steam oven while stirring occasionally.
Add rice vinegar to the cooking container, heat and mix with salt and sugar.
Remove from heat, pour rice in a bowl and remove seaweed. Pull cooking chopsticks in a crisscross pattern through rice while seasoning with salt and sugar. Cool rice simultaneously with an air fan, so that it quickly cools to room temperature and gets a nice shine.
