Colorful Sushi
Nutritional values
(Percentage of daily recommendation)
| Calorie | 249 cal. | (12 %) | ||
| Protein | 10.11 g | (10 %) | ||
| Fat | 7.96 g | (7 %) | ||
| Carbohydrates | 31.13 g | (21 %) | ||
| Sugar added | 2.1 g | (8 %) | ||
| Roughage | 0.53 g | (2 %) |
| Vitamin A | 67.61 mg | (8,451 %) | ||
| Vitamin D | 0.08 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin B₁ | 0.06 mg | (6 %) | ||
| Vitamin B₂ | 0.12 mg | (11 %) | ||
| Niacin | 2.47 mg | (21 %) | ||
| Vitamin B₆ | 0.13 mg | (9 %) | ||
| Folate | 21.89 μg | (7 %) | ||
| Pantothenic acid | 0.67 mg | (11 %) | ||
| Biotin | 0.97 μg | (2 %) | ||
| Vitamin B₁₂ | 0.27 μg | (9 %) | ||
| Vitamin C | 3.44 mg | (4 %) | ||
| Potassium | 165.7 mg | (4 %) | ||
| Calcium | 56.53 mg | (6 %) | ||
| Magnesium | 17.53 mg | (6 %) | ||
| Iron | 1.01 mg | (7 %) | ||
| Zinc | 0.66 mg | (8 %) | ||
| Saturated fatty acids | 2.67 g | |||
| Cholesterol | 77.95 mg |
Ingredients
- Ingredients
- 4 dried large shiitake mushrooms (about 1/4 ounce)
- 2 tsps sugar
- 3 Tbsps light soy sauce
- 3 Tbsps Sake
- 80 grams Omelet
- 4 Fish sticks (about 2 ounces)
- 1 pc Cucumber (3 inch)
- 3 roasted Nori seaweed
- 1 tsp Wasabi paste
- 250 grams Sushi rice
Preparation steps
Pour 200 ml (approximately 3/4 cup) boiling water over the dried mushrooms and soak for 30 minutes. Strain through a fine sieve. Rinse the mushrooms under running water and remove the hard stems.
Add the sake, sugar and soy sauce and bring to a boil. Simmer for about 10 minutes. Drain mushrooms, allow to cool and slice.
Rinse the surimi, pat dry and cut in half lengthwise.
Rinse the cucumber piece, cut in half lengthwise, scrape out seeds and cut lengthwise into 0.5 cm (approximately 1/4 inch) wide strips.
Cut the egg roll into thick strips about 1 cm (approximately 1/3 inch).
Place a whole nori sheet on the rolling mat and with damp hands spread half the sushi rice on it, leaving the edges clear.
Cut a second nori sheet in halve crosswise and cover the rice so that it meets the bottom edge of the bottom sheet and press.
Cover with half of the prepared ingredients. Roll everything using the rolling mat. From the remaining ingredients, prepare a second roll and cut each in 6 equal pieces.
