Maki Sushi
Nutritional values
(Percentage of daily recommendation)
| Calorie | 154 cal. | (7 %) | ||
| Protein | 2.82 g | (3 %) | ||
| Fat | 0.21 g | (0 %) | ||
| Carbohydrates | 32.31 g | (22 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 0.39 g | (1 %) |
| Vitamin A | 243.03 mg | (30,379 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.05 mg | (0 %) | ||
| Vitamin B₁ | 0.03 mg | (3 %) | ||
| Vitamin B₂ | 0.04 mg | (4 %) | ||
| Niacin | 0.95 mg | (8 %) | ||
| Vitamin B₆ | 0.07 mg | (5 %) | ||
| Folate | 10.2 μg | (3 %) | ||
| Pantothenic acid | 0.44 mg | (7 %) | ||
| Biotin | 1.04 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 2.48 mg | (3 %) | ||
| Potassium | 48.26 mg | (1 %) | ||
| Calcium | 10.96 mg | (1 %) | ||
| Magnesium | 11.15 mg | (4 %) | ||
| Iron | 0.39 mg | (3 %) | ||
| Zinc | 0.47 mg | (6 %) | ||
| Saturated fatty acids | 0.06 g | |||
| Cholesterol | 0 mg |
Ingredients
- For the rice
- 200 grams Sushi rice
- 1 sm piece Kombu seaweed (2x7 cm, algae)
- 1 centiliter Rice vinegar
- ½ tsp salt
- 1 tsp sugar
- For the sushi
- 1 large carrot
- 1 pc Cucumber (10 centimeters)
- 3 Tbsps Sake
- ½ tsp sugar
- 1 pinch salt
- 2 toasted Nori seaweed
- 400 grams prepared Sushi rice (recipe above)
- 1 tsp Wasabi paste
Preparation steps
For the sushi, peel carrot and cut into 0.5 cm (approximately 1/5 inch) thick pins.
Rinse cucumber, peel and cut into 0.5 cm (approximately 1/5 inch) thick pins.
Boil sake in a pan with 2 tablespoons of water, sugar and salt and cook carrot sticks for about 1 min., cover, remove from heat, add cucumber sticks and leave to cool.
Place half a nori sheet with the smooth side down on a bamboo rolling mat so that the nori sheet is aligned with the bottom edge of the rolling mat.
Moisten hands with vinegar water and cover the nori sheet with approximately 1 cm (approximately 1/2 inch) with warm sushi rice (directions below). Leave a free edge on the sides of the nori sheet.
Brush rice with a little wasabi paste.
Arrange carrot and cucumber sticks in the center of the rice.
Lift the rolling mat at the bottom and roll around filling to form a log. Squeeze gently but firmly with both hands.
Remove the bamboo mat, set sushi roll with the seam side down on a cutting board, cut in half with a very sharp knife and then cut again into halves or thirds.
For the rice, rinse sushi rice under running water in a colander until the water is clear, drain.
Add rice and approximately 300 ml (approximately 10 ounces) water in a saucepan, add kombu and let rest for approximately 15 minutes, then bring to a boil, cover and let rest over low heat for 15-20 minutes.
Mix rice vinegar in a bowl with salt and sugar.
Place cooked rice in a shallow bowl, stir quickly with a spatula and sprinkle with vinegar mixture, allow to cool at room temperature while carefully stirring occasionally. (Do not put in the refrigerator.)
Cover cooked rice with a damp cloth until ready to use.
