Japanese Sushi Slices
(0 votes)
(0 votes)
Health Score:
64 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
52
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 52 cal. | (2 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.4 g | (1 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 0.7 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 17 μg | (6 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0.2 μg | (0 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 96 mg | (2 %) | ||
| Calcium | 8 mg | (1 %) | ||
| Magnesium | 11 mg | (4 %) | ||
| Iron | 0.2 mg | (1 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 0.5 g | |||
| Uric acid | 5 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
40
- Ingredients
- 1 ½ cups Sushi rice
- 2 ½ cups water
- ¼ cup Rice wine
- 5 sheets Nori seaweed
- 3 tsps Wasabi paste
- 2.333 cups sashimi quality Salmon (thinly sliced and chopped)
- 1 ripe Avocado (peeled, thinly sliced and diced)
Preparation steps
1.
Rinse the rice very well under cold water. Drain thoroughly and put into a large pan. Pour over the water. Bring to a boil, cover then simmer for about 25 minutes, until almost all the water has been absorbed. Remove from the heat, cover and allow to stand for 10 minutes.
2.
Tip the rice onto a large flat tray. Add the rice wine and toss the rice, turning frequently and leave to cool to room temperature.
3.
Put a sheet of nori sushi on a bamboo sushi mat. With dampened fingers, spread 1/5 of the rice over 3/4 of the seaweed, about 1/2cm thick. Leave the quarter the furthest away from you plain.
4.
Smear a little wasabi in a line a little off centre nearest to you. Follow with a layer of salmon and avocado. Roll up the bamboo mat slowly, pressing lightly with both hands. Remove the roll from the mat and set aside to stand with the joining edges underneath. Repeat the process with the remaining seaweed sheets, salmon, etc.
5.
Trim the ends with a lightly moistened sharp knife and cut each roll into 6-8 slices. Serve immediately.
