Japanese Sushi

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Japanese Sushi
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Health Score:
8,0 / 10
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
185
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie185 kcal(9 %)
Protein13.68 g(14 %)
Fat5.68 g(5 %)
Carbohydrates20.49 g(14 %)
Sugar added1.05 g(4 %)
Roughage2.7 g(9 %)
Vitamin A89.22 mg(11,153 %)
Vitamin D0.75 μg(4 %)
Vitamin E0.89 mg(7 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.17 mg(15 %)
Niacin11.74 mg(98 %)
Vitamin B₆0.55 mg(39 %)
Folate49.24 μg(16 %)
Pantothenic acid0.97 mg(16 %)
Biotin2.06 μg(5 %)
Vitamin B₁₂0.88 μg(29 %)
Vitamin C8.04 mg(8 %)
Potassium474.05 mg(12 %)
Calcium20.81 mg(2 %)
Magnesium34.72 mg(12 %)
Iron1 mg(7 %)
Iodine0.68 μg(0 %)
Zinc0.78 mg(10 %)
Saturated fatty acids0.85 g
Cholesterol17.63 mg

Ingredients

for
4
Ingredients
200 grams Sushi rice
2 tablespoons Rice vinegar
1 teaspoon sugar
1 teaspoon 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
How healthy are the main ingredients?
sugarsaltCucumberAvocado

Preparation steps

1.

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.

2.

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.

3.

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.

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