Chirashi Sushi with Fish
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
349
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 349 kcal | (17 %) | ||
| Protein | 23.8 g | (24 %) | ||
| Fat | 5.5 g | (5 %) | ||
| Carbohydrates | 50 g | (33 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 50 grams Spinach (or Swiss chard)
- salt
- yellow Bell pepper
- 1 Pike-perch fish
- Wasabi paste
- 50 grams fresh Tuna steak
- 50 grams fresh Mackerel
- 400 grams cooked Sushi rice
- 100 grams Octopus (cooked)
- 100 grams Calamari (cooked)
- 2 King prawn (cooked, shelled)
- 1 tsp Tobiko (alternatively trout caviar)
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.
