Avocado and Sundried Tomato Sushi Rolls
(Percentage of daily recommendation)
|Calorie||204 kcal||(10 %)|
|Protein||3.77 g||(4 %)|
|Fat||7.59 g||(7 %)|
|Carbohydrates||31.75 g||(21 %)|
|Sugar added||7.49 g||(30 %)|
|Roughage||3.19 g||(11 %)|
|Vitamin A||82.07 mg||(10,259 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||0.93 mg||(8 %)|
|Vitamin B₁||0.06 mg||(6 %)|
|Vitamin B₂||0.11 mg||(10 %)|
|Niacin||1.75 mg||(15 %)|
|Vitamin B₆||0.17 mg||(12 %)|
|Folate||50.74 μg||(17 %)|
|Pantothenic acid||0.83 mg||(14 %)|
|Biotin||3.05 μg||(7 %)|
|Vitamin B₁₂||0 μg||(0 %)|
|Vitamin C||11.38 mg||(12 %)|
|Potassium||297.07 mg||(7 %)|
|Calcium||20.03 mg||(2 %)|
|Magnesium||18.48 mg||(6 %)|
|Iron||4.01 mg||(27 %)|
|Iodine||0.68 μg||(0 %)|
|Zinc||0.64 mg||(8 %)|
|Saturated fatty acids||1.06 g|
For the sushi rice: Rinse the rice in a sieve until the water runs clear then let drain for at least 20 minutes. Transfer to a saucepan with 300 ml (approximately 1 1/4 cups) water and bring to a boil. Simmer for 2 minutes then remove from the heat and let stand for 10-15 minutes, covered. Remove the lid, cover the pot with a cloth and let cool for 10-15 minutes.
Meanwhile, toast the nori briefly in a nonstick pan on 1 side. Remove and let cool. Drain the tomatoes and cut into strips. Cut the avocado in half, pit and then cut the flesh into strips and drizzle with lime juice.
Bring the rice vinegar, fruit vinegar, sugar and salt to a boil in a small saucepan. Let cool then mix into the rice.
Place 1 sheet of nori on a bamboo mat and cover with rice, around 5 mm (approximately 1/8 inch) thick. Sprinkle with sesame seeds and top with 1/4 of the tomato strips and avocado strips. Roll up tightly and cut into 6-8 pieces.
Repeat with the remaining ingredients. Arrange on a serving plate and garnish with watercress.
Serve with soy sauce or ponzu sauce.