Hoso Maki
Nutritional values
(Percentage of daily recommendation)
| Calorie | 131 cal. | (6 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.8 g | (3 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.2 mg | (2 %) | ||
| Vitamin K | 0.9 μg | (2 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 13 μg | (4 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.1 μg | (2 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 71 mg | (2 %) | ||
| Calcium | 8 mg | (1 %) | ||
| Magnesium | 16 mg | (5 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 3 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 1 pc Cucumber (about 10 cm)
- 125 grams fresh, skinless Salmon
- 2 roasted Nori seaweed
- 1 tsp Wasabi paste
- 400 grams Sushi rice
- Sushi Rice - 1 kg of
- 400 grams Sushi rice
- 600 milliliters water
- 1 pc Kombu seaweed (about 8x8 cm)
- 4 Tbsps Rice vinegar
- ½ tsp salt
- 1 tsp sugar
Preparation steps
Rinse cucumber, cut into about 0.5 cm (approximately 0.2 inch) thick slices. Cut each of these slices into about 0.5 cm (approximately 0.2 inch) long strips. Cut the fish into similarly shaped long strips.
Cut nori sheets in half crosswise.
Place nori sheets on a rolling mat. Spread with a thin layer of wasabi paste. Then spread 1/4 of the rice on the nori sheet. Place 1/4 of the cucumber strips and 1/4 of the salmon strips lengthwise along the rice. Using the mat, press the sushi into a long roll. Repeat 3 more times with the other ingredients. Cut each roll into 6 equal pieces.
Rinse the rice under running water in a colander until the water runs clear.
Bring the rice, water and kombu to a boil in a saucepan over high heat. Cover the pan, reduce the heat to low and simmer for 10 minutes. Remove the pan from the heat and let sit, covered, for 3 to 5 minutes.
In a bowl, combine the rice vinegar, salt and sugar.
Place the rice in a bowl and remove the kombu seaweed. Gently stir the rice while slowly pouring in the rice vinegar mixture. Use a fan while stirring to help quickly cool the rice to room temperature.
