Maki
Nutritional values
(Percentage of daily recommendation)
| Calorie | 180 cal. | (9 %) | ||
| Protein | 10.37 g | (11 %) | ||
| Fat | 3.96 g | (3 %) | ||
| Carbohydrates | 25.74 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.82 g | (6 %) |
| Vitamin A | 37.96 mg | (4,745 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 0.47 mg | (4 %) | ||
| Vitamin B₁ | 0.08 mg | (8 %) | ||
| Vitamin B₂ | 0.11 mg | (10 %) | ||
| Niacin | 8.07 mg | (67 %) | ||
| Vitamin B₆ | 0.38 mg | (27 %) | ||
| Folate | 31.26 μg | (10 %) | ||
| Pantothenic acid | 0.77 mg | (13 %) | ||
| Biotin | 1.7 μg | (4 %) | ||
| Vitamin B₁₂ | 0.59 μg | (20 %) | ||
| Vitamin C | 7.8 mg | (8 %) | ||
| Potassium | 344.6 mg | (9 %) | ||
| Calcium | 19.53 mg | (2 %) | ||
| Magnesium | 28.82 mg | (10 %) | ||
| Iron | 2.29 mg | (15 %) | ||
| Iodine | 0.34 μg | (0 %) | ||
| Zinc | 0.68 mg | (9 %) | ||
| Saturated fatty acids | 0.61 g | |||
| Cholesterol | 11.75 mg |
Ingredients
- For the maki
- 100 grams very fresh Tuna steak
- ½ Cucumber
- 60 grams Daikon radish (pickled)
- ½ Avocado
- 300 grams cooked Sushi rice
- 2 Nori seaweed
- 1 tsp light Sesame seeds
- 1 tsp black Sesame seeds
Preparation steps
Rinse the tuna, pat dry and cut into long strips. Cut the cucumber into and daikon into equal strips. Peel the avocado, remove the pit and cut into strips.
Place a nori sheet on a sushi mat. Spread some rice evenly on the nori with hands dipped in warm water. Leave a small margin free at the top of the sheet. Sprinkle light and dark sesame seeds over the rice.
Arrange the cucumber, daikon, avocado and tuna on the lower side of the nori.
Using the sushi mat, roll up the nori very tightly, starting with the side with the filling.
Coat the exposed end of the nori with a little warm water and press to seal along the edge.
Place the roll with the seam side down on a cutting board. Dip a sharp knife in warm water and cut into 2 cm (approximately 1 inch) thick rolls. Serve with soy sauce, ginger and wasabi.
Step 4
firmly and evenly curl Now using the rice mat.
Step 5
Coat the end of the nori with a little warm water and completely roll.
Step 6
The Suhsirolle with the seam side towards a board down. A sharp knife with warm water bedeuchten and cut in about 2 thick rolls. Serve with soy sauce, ginger and wasabi.
