Cucumber Rolls with Salmon and Tuna
Nutritional values
(Percentage of daily recommendation)
| Calorie | 199 cal. | (9 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 27.6 μg | (46 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 9.2 mg | (77 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 3.9 μg | (9 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 571 mg | (14 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 52 μg | (26 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 112 mg | |||
| Cholesterol | 82 mg | |||
| Complete sugar | 4 g |
Ingredients
Preparation steps
Cut the cucumber in 3 cm (approximately 1 inch) wide pieces and cut out the cores vertically. Slice the cucumber pieces with a sharp knife into 0.4 mm (approximately 1/10 inch) thin, long slices.
Rinse the tuna and salmon, pat dry and cut into 3 cm (approximately 1 inch) wide and 3 cm (approximately 1 inch) long slices.
Rinse the chives, shake dry and cut into 3 cm (approximately 1 inch) long pieces.
Peel the carrots. Cut into 3 cm (approximately 1 inch) long pieces and blanch for 3 minutes in boiling salted water.
Remove the carrots, shock with cold water and drain well.
Cut the crabmeat into 3 cm (approximately 1 inch) long pieces.
Spread the cucumber slices and layer perpendicularly with tuna, then with salmon, trout roe, sushi rice, crabmeat, chives and carrot. Season with a little salt and pepper and roll up into sushi rolls. Serve on plates garnished with flowers.
