Japanese Sushi
Nutritional values
(Percentage of daily recommendation)
| Calorie | 358 cal. | (17 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 15.6 μg | (26 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.5 mg | (63 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 2.7 μg | (6 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 600 mg | (15 %) | ||
| Calcium | 87 mg | (9 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 120 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 200 grams Sushi rice
- 2 Tbsps Rice vinegar
- 1 tsp sugar
- 1 tsp salt
- 4 Nori seaweed 18 x 18 cm (approximately 7 x 7 inches) from the Asia shop
- ½ Cucumber
- 150 grams Tuna steak
- 1 ripe Avocado
- 1 yellow paprika
Preparation steps
Rinse the sushi rice with cold water until the water runs clear. Bring 200 ml of cold water (approximately 7 ounces) to a boil in a saucepan and simmer the rice for about 15 minutes. Pour the finished rice into a bowl. Heat the rice vinegar and dissolve the sugar and salt in it. Drizzle this over the cooked rice and use chopsticks to mix.
Allow the rice to cool. Spread one sheet of nori on a bamboo sush mat. Rinse the cucumber, peel, cut in half, remove the seeds and cut into narrow strips. Rinse the tuna, pat dry and cut into thin slices. Halve the avocado, remove the pit and cut the flesh into thin strips.
Rinse the peppers, cut in half, remove seeds and cut into thin strips. Spread the sushi rice about 0.5 cm thick (approximately 1/5 inch) on the nori sheet. Place strips of tuna, cucumber, avocado and pepper in the middle. With the help of the mat, form into a sushi roll. Cut the roll into 3 cm wide pieces (approximately 1 inch), place on a serving dish and serve with wasabi or soy sauce.
