Chirashi Sushi with Fish

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Chirashi Sushi with Fish
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
349
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories349 kcal(17 %)
Protein23.8 g(24 %)
Fat5.5 g(5 %)
Carbohydrates50 g(33 %)

Ingredients

for
2
Ingredients
50 grams
Spinach (or Swiss chard)
1
50 grams
fresh Tuna loin
50 grams
400 grams
cooked Sushi rice
100 grams
Octopus (cooked)
100 grams
Calamari (cooked)
2
King prawns (cooked, shelled)
1 teaspoon
Tobiko (alternatively trout caviar)
For serving
pickled Japanese Ginger root

Preparation steps

1.

Rinse the spinach, remove the stems and blanch in salted water for 1 minute. Rinse in cold water, drain and pat dry between paper towels. Rinse and trim the bell pepper and chop. Spread the pike-perch with a hint of wasabi. Top with spinach and pepper and roll up. Cut once lengthwise with a very sharp knife.

2.

Cut the fish fillets into small, fine pieces. Distribute the sushi rice in bowls and arrange the prepared ingredients on top, then sprinkle with Tobiko roe. Serve with soy sauce and pickled ginger.