Avocado and Sundried Tomato Sushi Rolls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 392 cal. | (19 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 12.6 μg | (21 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 3.9 μg | (9 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 483 mg | (12 %) | ||
| Calcium | 127 mg | (13 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 68 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 9 ozs Sushi rice
- 2 Tbsps Rice vinegar
- 4 Nori seaweed
- 4 ozs sundried Tomatoes (in oil)
- 1 Avocado
- 1 tsp Lime juice
- 1 Tbsp Fruit Vinegar
- 2 Tbsps sugar
- 1 tsp salt
- 2 Tbsps white Sesame seeds
- Watercress (for garnish)
Preparation steps
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.
